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Tumbled Tomatoes
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Provided By:
Elizabeth Karmel

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    • Elizabeth Karmel recommends making this dish a day before serving so a nice crust forms on the tomatoes.

    Ingredients

    Serves:

    Directions

    Mix herbs, put in a salt grinder or pulverize slightly in a mortar and pestle. If you don't have either, just skip that step.

    Wash tomatoes in cold water and remove all excess water, but do not dry. Tumble/toss tomatoes with herbs until evenly coated. Refrigerate uncovered until all water is evaporated from the skin of the tomatoes, tossing tomatoes in bowl occasionally until herb and salt mixture has formed a crust on the tomatoes.

    Serve chilled.

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