Reviewed: Sep. 14, 2007

Made this as a side last night with our wonderful fresh NJ tomatoes. Oh so good. But PLEASE don't refrigerate the tomatoes; the chill just kills the taste. When you're done, use some nice crusty bread to sop up all the wonderful juice. Thanks!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 14, 2007

I made this a few weeks ago and I just thought it was great. Last night I tried it out on my husband and his friend and I thought they would never stop raving about them! Simple recipes like this make a cook like me look like a genius. My husband kept saying "How could you make a tomatoe taste so good"? Thanks for the wonderful recipe!

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Reviewer:

Janine

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

I've made this 3 times in the last 4 days (I omit the parsley as I don't like it). It is SOOOOO good! Awesome made as written, but even better with a dash of white balsamic vinegar and slices of mozzerella. Thanks so much!

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