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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: uliej
Servings: *
3 cloves garlic, sliced
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary, or ½ teaspoon dried
¼ teaspoon salt
4 large red or yellow tomatoes, cut into wedges
2 cups (1 pint) red or yellow cherry tomatoes
1 cup (½ pint) red or yellow pear tomatoes
In skillet over medium heat, cook garlic in hot oil 2 minutes or until golden. Pour into bowl and let cool. Whisk in vinegar, rosemary and salt. Add tomatoes; toss to coat. If desired, arrange on platter in spiral pattern.