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Ingredients: 4 tomatoes; large * 1 ea garlic; clove, large, minced 1 Cup(s) vegetable oil 1 tb basil; fresh, chopped 1/4 Cup(s) wine vinegar 2 ea thyme; sprigs, fresh,chopped 1/4 Teaspoon(s) mustard; dry 1 ea marjoram; fresh, sprig, chop 1 Teaspoon(s) salt 1 tb scallion; minced -1 Directions: * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.
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Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprink Roasted tomatoes SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. This is a useful side dish to have on a cold wintry night wh Fried green tomatoes Cut green tomatoes into 1/2 inch slices; set aside. Combine flour, sugar, salt, and black pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet in single layer. Fry until brown on both sides; remove to hot platter and