Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Roasted Chili Cream
© Lillys-Table.com Photo of Tomato Plate
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Tomato Plate

from Swiss Cheese Zucchini Saute, Tomatoes & Corn Vichyssoise with Roasted Chili Cream , the Week of August 12, 2012.
View the next recipe for this meal.

This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.

Ingredients

  • 2 tomatoes, medium to large, cut into slices
  • ¼ cup parmesan cheese, shaved, or toasted pine nuts
  • 4 leaves fresh basil, or more!
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 teaspoon olive oil, extra virgin

Serving Size: 2 People

Share

 

Preparation Instructions

Arrange tomato slices on a plate or platter, so they are just barely overlapping.

Sprinkle on any of the next few ingredients:
Thinly slice the parmesan with a vegetable peeler or paring knife to create shards of cheese. Or toast the pine nuts and sprinkle on instead.

Stack up the basil leaves and thinly slice into strips.

Top everything with salt, pepper and a drizzle of olive oil.