Tomato and Rosemary Salad
Yield: 12 people
- 8 tomatoes, (ripe) diced
- 3 tablespoons rosemary (fresh) picked and chopped
- 2 tablespoons garlic (fresh) minced
- 1/4 teaspoons black peppercorns ground
- 1/4 cup Italian parsley chopped
- 4 lemons juiced
- 1 teaspoon oregano , dry
- In a hot skillet, sear tomatoes with rosemary and garlic.
- When tomatoes are just beginning to break down, add remaining ingredients and serve immediately.