|Chef Carol in the kitchen|
|Chef Carol's Summer Pasta|
|Tomato Tart fresh out of the oven!|
~Chef Carol Maxwell
My bonus recipe, as promised:
Cornmeal-Basil Fried Tomatoes
Season 1/2 inch thick slices of ripe tomatoes on both sides with kosher salt and fresh ground pepper, and press a basil leaf onto both sides. Dredge tomato slices in cornmeal, making sure basil is not dislodged. Preheat a heavy, or preferably a cast iron skillet, over medium-high for 1 minute. Add a few tablespoons of olive oil to skillet and cook tomato slices for 1 minute per side, until golden brown.
Wonderful (and beautiful) summer side dish!