Wednesday, July 12, 2006

A FURTHER CONVERSATION FROM OUR WEEKLY ONLINE CHAT

Silver Spring: We're starting to have wonderful tomatoes from our garden (including a couple of interesting heirloom varieties). We've enjoyed them with mozzarella and basil, and frankly, I'm happy with tomatoes on white bread with mayo. But do you have other suggestions for recipes that allow the tomato flavors to shine?

Marcia Kramer: Try this one, Silver Spring, from cookbook editor-turned-cookbook writer Roy Finamore ("Tasty," Houghton Mifflin), who learned this preparation from one of his authors, the late Lee Bailey. Core and slice 3 or 4 tomatoes, setting aside the first and last slices, and thinly slice a lemon or 2. Alternate and overlap the tomatoes and lemons in two rows on a platter. Chop the reserved tomato slices and scatter them down the center. Let sit at room temperature for at least half an hour. Just before serving, season with coarse sea salt and drizzle lightly with a fruity extra-virgin olive oil. You can eat the lemon slices or, like us, just marvel at how they perfume the tomatoes.