I'm crazy about this dish ... but then, I love garlic and I love
tomatoes. I'm generous with the garlic and let it sit before serving.

3 tablespoons extra virgin olive oil
2 small cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 pound ripe tomatoes, cut into medium sized pieces
1 tablespoon sherry vinegar
1 tablespoon kosher salt, or more as needed
1 small handful basil leaves, thinly sliced

Combine oil, garlic and red pepper flakes in small skillet over
medium heat. Once garlic starts to sizzle (about 30 seconds), pour
mixture into mixing bowl.

Add tomatoes, vinegar and salt, stirring well to incorporate.
Taste and add more salt, as needed. Let tomatoes sit at least
15 minutes before serving, or cover and let sit at room temperature
up to 3 hours. Just before serving, stir in basil. Yield is about
2 cups.

On 8/13/2017 2:22 PM, Nancy Young wrote:
> I'm crazy about this dish ... but then, I love garlic and I love
> tomatoes. I'm generous with the garlic and let it sit before serving.
>
> 3 tablespoons extra virgin olive oil
> 2 small cloves garlic, minced
> 1/2 teaspoon crushed red pepper flakes
> 1 pound ripe tomatoes, cut into medium sized pieces
> 1 tablespoon sherry vinegar
> 1 tablespoon kosher salt, or more as needed
> 1 small handful basil leaves, thinly sliced
>
> Combine oil, garlic and red pepper flakes in small skillet over
> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
> mixture into mixing bowl.
>
> Add tomatoes, vinegar and salt, stirring well to incorporate.
> Taste and add more salt, as needed. Let tomatoes sit at least
> 15 minutes before serving, or cover and let sit at room temperature
> up to 3 hours. Just before serving, stir in basil. Yield is about
> 2 cups.

We have pretty much the same thing this time of year but without
cooking. With good tomatoes available only a couple of months a year I
don't want to cook them and change the wonderful flavor. I also use
less than a tsp of salt too.

On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young
> wrote:

>I'm crazy about this dish ... but then, I love garlic and I love
>tomatoes. I'm generous with the garlic and let it sit before serving.
>
>3 tablespoons extra virgin olive oil
>2 small cloves garlic, minced
>1/2 teaspoon crushed red pepper flakes
>1 pound ripe tomatoes, cut into medium sized pieces
>1 tablespoon sherry vinegar
>1 tablespoon kosher salt, or more as needed
>1 small handful basil leaves, thinly sliced
>
>Combine oil, garlic and red pepper flakes in small skillet over
>medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>mixture into mixing bowl.
>
>Add tomatoes, vinegar and salt, stirring well to incorporate.
>Taste and add more salt, as needed. Let tomatoes sit at least
>15 minutes before serving, or cover and let sit at room temperature
>up to 3 hours. Just before serving, stir in basil. Yield is about
>2 cups.

Yes, yes, yes. I do this too. I hadn't thought of the pepper flakes.
Sometime I do balsamic vinegar and sometimes (in season) I add chunks
of cucumber. Nothing says summer better than this.
Yum
Janet US

On Sun, 13 Aug 2017 15:27:59 -0400, Ed Pawlowski > wrote:

>On 8/13/2017 2:22 PM, Nancy Young wrote:
>> I'm crazy about this dish ... but then, I love garlic and I love
>> tomatoes. I'm generous with the garlic and let it sit before serving.
>>
>> 3 tablespoons extra virgin olive oil
>> 2 small cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes
>> 1 pound ripe tomatoes, cut into medium sized pieces
>> 1 tablespoon sherry vinegar
>> 1 tablespoon kosher salt, or more as needed
>> 1 small handful basil leaves, thinly sliced
>>
>> Combine oil, garlic and red pepper flakes in small skillet over
>> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>> mixture into mixing bowl.
>>
>> Add tomatoes, vinegar and salt, stirring well to incorporate.
>> Taste and add more salt, as needed. Let tomatoes sit at least
>> 15 minutes before serving, or cover and let sit at room temperature
>> up to 3 hours. Just before serving, stir in basil. Yield is about
>> 2 cups.
>
>We have pretty much the same thing this time of year but without
>cooking. With good tomatoes available only a couple of months a year I
>don't want to cook them and change the wonderful flavor. I also use
>less than a tsp of salt too.

right, no cooking.
Janet US

On 8/13/2017 2:31 PM, Wayne Boatwright wrote:
> On Sun 13 Aug 2017 11:22:51a, Nancy Young told us...
>
>> I'm crazy about this dish ... but then, I love garlic and I love
>> tomatoes. I'm generous with the garlic and let it sit before
>> serving.
>>
>> 3 tablespoons extra virgin olive oil
>> 2 small cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes
>> 1 pound ripe tomatoes, cut into medium sized pieces
>> 1 tablespoon sherry vinegar
>> 1 tablespoon kosher salt, or more as needed
>> 1 small handful basil leaves, thinly sliced
>>
>> Combine oil, garlic and red pepper flakes in small skillet over
>> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>> mixture into mixing bowl.
>>
>> Add tomatoes, vinegar and salt, stirring well to incorporate.
>> Taste and add more salt, as needed. Let tomatoes sit at least
>> 15 minutes before serving, or cover and let sit at room
>> temperature up to 3 hours. Just before serving, stir in basil.
>> Yield is about 2 cups.
>>
>
> I would love that combinaton. Saved for later. Thanks for posting.

It was a great thing to do with the tomatoes that are finally ripening.
It's been a really weird year here.

nancy

On 8/13/2017 3:27 PM, Ed Pawlowski wrote:
> On 8/13/2017 2:22 PM, Nancy Young wrote:
>> I'm crazy about this dish ... but then, I love garlic and I love
>> tomatoes. I'm generous with the garlic and let it sit before serving.
>>
>> 3 tablespoons extra virgin olive oil
>> 2 small cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes
>> 1 pound ripe tomatoes, cut into medium sized pieces
>> 1 tablespoon sherry vinegar
>> 1 tablespoon kosher salt, or more as needed
>> 1 small handful basil leaves, thinly sliced
>>
>> Combine oil, garlic and red pepper flakes in small skillet over
>> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>> mixture into mixing bowl.
>>
>> Add tomatoes, vinegar and salt, stirring well to incorporate.
>> Taste and add more salt, as needed. Let tomatoes sit at least
>> 15 minutes before serving, or cover and let sit at room temperature
>> up to 3 hours. Just before serving, stir in basil. Yield is about
>> 2 cups.
>
> We have pretty much the same thing this time of year but without
> cooking. With good tomatoes available only a couple of months a year I
> don't want to cook them and change the wonderful flavor. I also use
> less than a tsp of salt too.

There's not much liquid that it cooks the tomatoes, the marinade
hardly cooks at all. To each his own, of course. Not arguing which
way is better. I'll take fresh tomatoes any way.

nancy

Nancy Young wrote:
> On 8/13/2017 2:31 PM, Wayne Boatwright wrote:
>> On Sun 13 Aug 2017 11:22:51a, Nancy Young told us...
>>
>>> I'm crazy about this dish ... but then, I love garlic and I love
>>> tomatoes. I'm generous with the garlic and let it sit before
>>> serving.
>>>
>>> 3 tablespoons extra virgin olive oil
>>> 2 small cloves garlic, minced
>>> 1/2 teaspoon crushed red pepper flakes
>>> 1 pound ripe tomatoes, cut into medium sized pieces
>>> 1 tablespoon sherry vinegar
>>> 1 tablespoon kosher salt, or more as needed
>>> 1 small handful basil leaves, thinly sliced
>>>
>>> Combine oil, garlic and red pepper flakes in small skillet over
>>> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>>> mixture into mixing bowl.
>>>
>>> Add tomatoes, vinegar and salt, stirring well to incorporate.
>>> Taste and add more salt, as needed. Let tomatoes sit at least
>>> 15 minutes before serving, or cover and let sit at room
>>> temperature up to 3 hours. Just before serving, stir in basil.
>>> Yield is about 2 cups.
>>>
>>
>> I would love that combinaton. Saved for later. Thanks for posting.
>
> It was a great thing to do with the tomatoes that are finally ripening.
> It's been a really weird year here.
>
> nancy

it's been a really weird year just about everywhere

do you suppose balsamic could sub for the sherry vinegar?

On Mon, 14 Aug 2017 10:29:33 -0500, Sqwertz >
wrote:

>On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young wrote:
>
>> I'm crazy about this dish ... but then, I love garlic and I love
>> tomatoes. I'm generous with the garlic and let it sit before serving.
>>
>> 3 tablespoons extra virgin olive oil
>> 2 small cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes
>> 1 pound ripe tomatoes, cut into medium sized pieces
>> 1 tablespoon sherry vinegar
>> 1 tablespoon kosher salt, or more as needed
>> 1 small handful basil leaves, thinly sliced
>
>A TB of salt, even kosher salt, seems a lot for 2-3 tomatoes. But I'm
>sure most people can figure what to use according to tastes.
>
>-sw

Yeah, it's a build as you go sort of thing.
Janet US

On 8/14/2017 12:51 PM, tert in seattle wrote:
> Nancy Young wrote:

> it's been a really weird year just about everywhere
>
> do you suppose balsamic could sub for the sherry vinegar?

I think it would work out nicely.

nancy

On 8/14/2017 11:29 AM, Sqwertz wrote:
> On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young wrote:
>
>> I'm crazy about this dish ... but then, I love garlic and I love
>> tomatoes. I'm generous with the garlic and let it sit before serving.
>>
>> 3 tablespoons extra virgin olive oil
>> 2 small cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes
>> 1 pound ripe tomatoes, cut into medium sized pieces
>> 1 tablespoon sherry vinegar
>> 1 tablespoon kosher salt, or more as needed
>> 1 small handful basil leaves, thinly sliced
>
> A TB of salt, even kosher salt, seems a lot for 2-3 tomatoes. But I'm
> sure most people can figure what to use according to tastes.

True, salt is one of those things I start small and add.

nancy

On 8/13/2017 4:39 PM, U.S. Janet B. wrote:
> On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young
> > wrote:
>
>> I'm crazy about this dish ... but then, I love garlic and I love
>> tomatoes. I'm generous with the garlic and let it sit before serving.
>>
>> 3 tablespoons extra virgin olive oil
>> 2 small cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes
>> 1 pound ripe tomatoes, cut into medium sized pieces
>> 1 tablespoon sherry vinegar
>> 1 tablespoon kosher salt, or more as needed
>> 1 small handful basil leaves, thinly sliced
>>
>> Combine oil, garlic and red pepper flakes in small skillet over
>> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>> mixture into mixing bowl.
>>
>> Add tomatoes, vinegar and salt, stirring well to incorporate.
>> Taste and add more salt, as needed. Let tomatoes sit at least
>> 15 minutes before serving, or cover and let sit at room temperature
>> up to 3 hours. Just before serving, stir in basil. Yield is about
>> 2 cups.
>
> Yes, yes, yes. I do this too. I hadn't thought of the pepper flakes.
> Sometime I do balsamic vinegar and sometimes (in season) I add chunks
> of cucumber. Nothing says summer better than this.
> Yum

I could eat that by the bucket.

nancy

On Mon, 14 Aug 2017 15:11:52 -0400, Nancy Young
> wrote:

>On 8/14/2017 11:29 AM, Sqwertz wrote:
>> On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young wrote:
>>
>>> I'm crazy about this dish ... but then, I love garlic and I love
>>> tomatoes. I'm generous with the garlic and let it sit before serving.
>>>
>>> 3 tablespoons extra virgin olive oil
>>> 2 small cloves garlic, minced
>>> 1/2 teaspoon crushed red pepper flakes
>>> 1 pound ripe tomatoes, cut into medium sized pieces
>>> 1 tablespoon sherry vinegar
>>> 1 tablespoon kosher salt, or more as needed
>>> 1 small handful basil leaves, thinly sliced
>>
>> A TB of salt, even kosher salt, seems a lot for 2-3 tomatoes. But I'm
>> sure most people can figure what to use according to tastes.
>
>True, salt is one of those things I start small and add.
>
>nancy

One Tbls is a lot of salt for a pound of tomatoes... a 1/2 Tbsp of
kosher salt is a lot for 1 lb of tomatoes... I'd say a scant tsp of
kosher salt is about right. Actually I salt my home growns with a
small pinch of Accent (MSG)... works very well as tomatoes contain MSG
naturally... and I don't salt tomatoes or any fresh veggies until I'm
ready to eat or the salt will suck the juices out and leave you with
limp veggies in a puddle of salty water. Often with tomatoes I use no
salt, just freshly ground black pepper and a spritz of fresh lemon.
My tomatoes will soon be ready:
https://postimg.org/image/48verluer/
I'll be picking pecks of juicy plums this weekend:
https://postimg.org/image/51rvu29pb/
Pumpkins are fattening:
https://postimg.org/image/tq5t53egj/
This is zoftig:
https://postimg.org/image/ugm9we2gf/

On 8/14/2017 9:29 AM, Sqwertz wrote:
> I'm
> sure most people can figure what to use according to tastes.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Monday, August 14, 2017 at 6:51:46 PM UTC-4, Sheldon wrote:
> On Mon, 14 Aug 2017 15:11:52 -0400, Nancy Young
> > wrote:
>
> >On 8/14/2017 11:29 AM, Sqwertz wrote:
> >> On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young wrote:
> >>
> >>> I'm crazy about this dish ... but then, I love garlic and I love
> >>> tomatoes. I'm generous with the garlic and let it sit before serving.
> >>>
> >>> 3 tablespoons extra virgin olive oil
> >>> 2 small cloves garlic, minced
> >>> 1/2 teaspoon crushed red pepper flakes
> >>> 1 pound ripe tomatoes, cut into medium sized pieces
> >>> 1 tablespoon sherry vinegar
> >>> 1 tablespoon kosher salt, or more as needed
> >>> 1 small handful basil leaves, thinly sliced
> >>
> >> A TB of salt, even kosher salt, seems a lot for 2-3 tomatoes. But I'm
> >> sure most people can figure what to use according to tastes.
> >
> >True, salt is one of those things I start small and add.
> >
> >nancy
>
> One Tbls is a lot of salt for a pound of tomatoes... a 1/2 Tbsp of
> kosher salt is a lot for 1 lb of tomatoes... I'd say a scant tsp of
> kosher salt is about right.

It depends on your personal taste. I might start with 1/2 Tbsp and
add more at the table.

Salting at the table is no substitute for salting during preparation.

Cindy Hamilton

wrote in
:

> This is zoftig:
>
> https://postimg.org/image/ugm9we2gf/
>
>

https://brentroad.com/message_topic.aspx?topic=499834

Sqwertz wrote:
>
> On Mon, 14 Aug 2017 18:51:41 -0400, wrote:
>
> > https://postimg.org/image/48verluer/
> > I'll be picking pecks of juicy plums this weekend:
> > https://postimg.org/image/51rvu29pb/
> > Pumpkins are fattening:
> > https://postimg.org/image/tq5t53egj/
> > This is zoftig:
> > https://postimg.org/image/ugm9we2gf/
>
> That'll teach people not to click on Pussy Katz's links anymore.
>
> -sw

He doesn't even know to pic the .jpg address.
Postimg.org is no better than the bloated tinypic.org
if you don't pic the proper "direct link" addy.

On 8/15/2017 8:36 AM, Sqwertz wrote:
> That'll teach people not to click on Pussy Katz's links anymore.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------