Vinaigrette with tomatoes

RECIPE FINDER

August 30, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Lisa Turner of Nottingham was looking for a recipe for marinated tomatoes with grated cheese like the ones that were served at the now-closed Palmer House restaurant in Baltimore. They were a family favorite and she was hoping to be able to make these at home.

Jo Ann Nuetzel of Parkville sent in a recipe for tomatoes vinaigrette that she says she has been using since the early 1970s. Late summer is the perfect time to try this dish while the local tomatoes are plentiful and at their absolute best.

Be sure you use a good-quality olive oil and select fully ripe but still firm tomatoes. The only change I made to Nuetzel's excellent recipe was the addition of some freshly grated parmesan cheese along with the green onions and parsley garnish.

FOR THE RECORD - The recipe for Tomatoes Vinaigrette in the Aug. 30 Recipe Finder column listed an incorrect amount of tomatoes. The corrected recipe and nutritional analysis follow.
The Sun regrets the error.
Tomatoes Vinaigrette
Serves 8 to 9
1/3 cup wine vinegar
2 teaspoons oregano
1 teaspoon salt
2 cloves garlic, pressed or minced
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1 cup olive oil
8 to 9 thick slices tomato
3 green onions, white parts only, minced
1 tablespoon fresh parsley, chopped
1/4 cup freshly grated parmesan cheese
To make vinaigrette: In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended. Spoon the vinaigrette over the tomato slices, cover and chill for 2 to 3 hours, basting occasionally. Garnish with green onions, parsley and cheese and some of the vinaigrette, if desired. Serve on a bed of lettuce.
Per serving: 229 calories, 1 gram protein, 25 grams fat, 4 grams saturated fat, 2 grams carbohydrate, trace fiber, 2 milligrams cholesterol, 295 milligrams sodium

Tomatoes Vinaigrette

Serves 8 to 9

1/3 cup wine vinegar

2 teaspoons oregano

1 teaspoon salt

2 cloves garlic, pressed or minced

1/2 teaspoon freshly ground pepper

1/2 teaspoon dry mustard

1 cup olive oil

8 to 9 tomatoes, sliced

3 green onions, white parts only, minced

1 tablespoon fresh parsley, chopped

1/4 cup freshly grated parmesan cheese

To make vinaigrette: In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended.

Spoon the vinaigrette over the sliced tomatoes, cover and chill for 2 to 3 hours, basting occasionally. Serve tomatoes on a bed of lettuce. Garnish with green onions, parsley and cheese and some of the vinaigrette if desired.

Per serving (based on 9 servings): 246 calories, 2 grams protein, 25 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 2 grams fiber, 2 milligrams cholesterol, 300 milligrams sodium

RECIPE REQUESTS

Joan Duckett of Arnold is looking for a recipe from the Westwood Restaurant, an old Baltimore restaurant that once operated on Maryland Avenue. The dish was called Ice Cream Charlotte. It consisted of a piece of yellow spongecake, a scoop of vanilla ice cream and a topping of hot fudge sauce or butterscotch sauce.

Edwin Matusko of Florence, Mass., is looking for some recipes that use red kidney beans, lima beans or other beans. He was told by his doctor to try to eat more beans but he says, "The problem I have is that they taste so blah." He is looking to spice or doctor them up a bit.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

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The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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