Medium
Published 1974
Any of the following, if served as a course apart, may be accompanied either by a tomato sauce or, preferably, by fresh ripe tomatoes, peeled, seeded, chopped, and gently stewed in butter or olive oil, seasoned to taste, and finished with fresh chopped herbs of your choice.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.