Quick Tomato Delight
Recipe By: Lillian D. of Phillipsburg, NJ
This recipe was published online by Examiner.com in 2011 as part of an article on using and preserving garden-grown tomatoes. Author is a NJ Master Gardener and former garden columnist for a local NJ paper.
The author’s family was from Attleboro MA, but moved to NYC in the 1930s. Lillie's daughter has lived in the Boston area since 1984 - you can't New England out of your blood!
Kids will love this easy way to get a full-flavored tomato and cheese after-school snack, breakfast treat or fast pizza substitute!
Ingredients
- 1-2 tablespoons of butter or butter substitute
- 1-2 ripe meaty tomatoes, chunked or sliced (how hungry are you?)
- Chopped fresh basil or dried basil, as you like
- Mozzarella, any kind, (fresh or the harder kind) 4 slices
- Italian bread, cut horizontally to form a bed for the tomatoes
- Salt isn’t really needed to get flavor, but that’s up to you.
How to do it:
- Melt the butter in a sauté pan, then add the tomatoes, cooking on medium heat till tomatoes sag and melt down. Throw in chopped basil, turning into the tomatoes. Top with the slices of mozzarella. Cover to melt cheese for a minute or two.
- Place the bed of bread on a plate and slip the tomato mixture over the bread. Let the juices be absorbed by the bread, if you can wait that long! Cut with a fork or knife to taste the incredible flavor of butter-cooked tomatoes. You won’t believe it until you taste it!
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