Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Plum Tomatoes, Ripe
1/2 c Lemon Juice
1/2 c Shallots Or Scallions --
Chopped
1/2 c Mixed Herbs * -- chopped
1/2 ts Salt
1/4 ts Pepper -- freshly ground
2 c Extra Virgin Olive Oil

* For mixed herbs, use basil, tarragon, marjoram, fennel fronds, in
any combination.

1. Make a hot charcoal fire.

2. Grill the tomatoes on a lightly oiled grill, turning often, just
until the skins are charred and peeling on all sides, about 5 mins.
Remove from the grill and cool completely. Discard the skins and
seeds. Finely chop the tomato flesh. Put the chopped tomatoes into a
fine sieve placed over a large bowl and let stand and drain for 30
mins. Discard the drained tomato juices.

3. In a medium bowl, combine the drained chopped tomatoes, lemon
juice, shallots, herbs, salt, and pepper. Gradually whisk in the oil.
Cover and refrigerate until ready to serve.

NOTE: This dressing was created to go with grilled veggies, but can be
served on greens, also.

Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-15-95 (164) Fido: Home
Co

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