Tomatoes
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La Belle Cuisine - More Appetizer Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Zucchini and Tomato Caviar

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne

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Friday, November 10, 2006

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Courgettes and Peppers
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Zucchini and Tomato Caviar
Bon Appetit Archives

2 pounds tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons Worcestershire
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
Pita bread, cut into wedges, toasted

Bring a large pot of water to boil. Add tomatoes and blanch 20 seconds. Drain. Peel, seed and chop tomatoes.
Heat oil in a heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Refrigerate until well chilled, at least 3 hours and up to 8 hours.
Drain off excess liquid. Add lemon juice and toss gently. Transfer to bowl. Serve with toasted pita bread.
 

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