Recipe - Sliced Tomatoes With Pesto Dressing

2 tablespoon Red wine vinegar
One fourth cup Fresh basil leaves
1 Clove garlic minced
One fourth teaspoon Salt
One fourth teaspoon Sugar
One fourth cup Parmesan cheese grated
1/3 cup Olive oil
3 lg Tomatoes
Lettuce leaves
Black pepper
Pine nuts (optional)
Toasted

1. In blender or food processor, combine vinegar, basil, garlic, salt,
sugar, cheese, and oil. Whirl or process until smooth and well combined.
Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well
with a whisk or fork before using.

2. Core tomatoes (peel first, if you wish). Slice about One half inch thick.
Arrange in a shallow bowl or on lettuce on individual plates. Grind pepper
over tomatoes to taste.

3. Drizzle tomatoes evenly with pesto. Garnish with pine nuts, if you wish.

Recipe By : the California Culinary Academy

From: Gary Watson watson@rahul.Net Date: Sun, 22 Jan 1995 09:09:32 0800
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip