I am looking to become vegetarian, and a friend of mine gave me a wonderful vegetarian cookbook for Christmas: The Greens Cookbook, Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison and Edward Espe Brown. The Greens is Madison's highly successful and bold vegetarian restaurant on San Francisco Bay. I thought the following recipe would be quick, easy and light accompaniment to any meal, whether it be a steak, salad or poached fish. To add a bit of richness top the tomatoes with crumbled feta or blue cheese.
Late Summer Tomatoes with Fresh Herbs
Vine ripened in the sun, late summer tomatoes are incomparable, especially when they are from your backyard, a local farm, or a farmer's market. Basil is always right with tomatoes, but other herbs are delicious too-lovage, tarragon, Italian parsley, or hysop leaves and blossoms. Use a good olive oil and freshly ground pepper.
1 1/2 pounds juicy vine-ripened tomatoes (or heirloom tomatoes are fantastic as well)
4 to 5 tablespoons extra virgin olive oil
2 to 3 tablespoons fresh herbs of choice, chopped roughly
Kosher salt
Fresh ground pepper
High quality balsamic or wine vinegar to taste
Crumbled feta or blue cheese (optional)
Use a serrated knife-a steak knife or bread knife-and slice a plateful of tomatoes. Pour some olive oil over the tomatoes, a rich scattering of fresh herbs, salt and pepper.
Add a little vinegar and crumbled cheese, or not, as you prefer.
Serves 4 to 6
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