| parade, june 2006: | |||
|---|---|---|---|
| 4 4 2/3 6 - - |
ea clv c ea |
tomatos, beefsteak, lrg garlic, pressed olive oil basil leaves, slivered salt to taste pepper to taste |
core and chop tomatoes; mix well and let sit at room temp for 8-10 hrs |
| bos globe, aug 2007: | |||
| 2 1/2 2 8 1/2 1/3 |
lb cv oz c c - |
tomatoes, seeded/diced garlic, pressed mozzarella, 1/2in dice fresh basil, chopped olive oil salt to taste |
mix and serve warm |
| karen sarachik, 1990: | |||
| 3 2/3 5 10 2/3 - - |
ea c cv oz c |
fresh tomatoes, diced basil, torn garlic, minced brie, diced olive oil salt to taste pepper to taste |
mix |
| moylan kitchen: | |||
| 6 |
clv |
garlic, minced |
fry 'til golden |
| 1/2 |
ea |
green pepper, diced |
fry 'til tender |
| 2 - - |
ea |
medium tomatos, diced salt to taste pepper to taste |
add to the above, and heat |
| |||