Subject: Canned Tomato Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 26 2000 - 06:38:05 EDT
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F O O D F U N N Y
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Thanks to reader Veronica Herrera for sending this "from the mouths of
babes" food funny:
One afternoon as we sat down to tea, my five year old daughter Katie
picked up a scone that her Nana had baked earlier. She rapped on it
with her knuckles and said," No wonder you call these stones, Nana.
They're hard as rocks!"
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T O D A Y ' S R E C I P E
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Even at the best of times, finding good quality fresh tomatoes is a
hit or miss proposition, but canned tomatoes are always good. The
secret to this recipe is to serve them very cold.
Canned Tomato Salad
1 can (16 oz, 450 g) whole tomatoes, drained
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) brown sugar
Salt and freshly ground pepper to taste
Chopped fresh basil or parsley for garnish (optional)
Place the tomatoes in a non-reactive dish and sprinkle with the lemon
juice, brown sugar, salt, and pepper. Refrigerate until well chilled,
at least 2 hours. Serve garnished with chopped basil or parsley if
desired. Serves 4 to 6.
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