June 21, 2012

Do you like this?

Courtesy Sycamore Restaurant at Columbia

Makes 6-8 Servings

Ingredients: 1 1/2 pounds heirloom tomatoes, diced

2 tablespoons basil pesto

1/4 teaspoon olive oil

Salt and pepper to taste

Directions:

Combine ingredients and season to taste.

Serve at room temperature atop bread, preferably homemade, that has been brushed with oil, grilled, and rubbed with a garlic clove. This is also good as a pasta sauce or side dish.

June 21, 2012



Built with Metro Publisher™