3 large garlic cloves crushed
½ small serrano chili, finely chopped
2 Tbsp. chopped fresh parsley
3 large, firm and ripe tomatoes
Mix the garlic, chili, and chopped parsley in a small bowl and set aside. Cut off the top and bottom of the tomatoes and cut the rest of the tomatoes into slices about 2/3rds of an inch thick. Heat the oil in a skillet over medium heat, add tomato slices and season with the Garlic Pepper and Basil & Lemon Salt. Cook for about one minute and turn over. Cook for another minute and then turn again, shaking the pan occasionally. Cook until soft but not mushy. Turn the tomatoes and their pan juice onto a serving plate and serve with thick slices of bread.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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