By Labor Day, I’ve gotten a tiny bit past the delight of eating fresh tomatoes right off the vine, still warm from the sun, because by September, I usually have a bumper crop and am looking for some exciting new way to serve them. When our friends
|garlic, minced (
|fresh parsley, preferably flat-leafed, minced|
|pepper, freshly ground||•||•|
On a large serving platter, arrange the tomato slices. Sprinkle them with the garlic, scallions, parsley, vinegar and olive oil and allow to sit for at least 1 hour at room temperature.
Shortly before serving, sprinkle the tomatoes with the salt and pepper.
© 1992 Rose Levy Beranbaum. All rights reserved.