Good vine ripened tomato’s are Gods gift to us.
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True that. A sliced garden ripened beefsteak tomato with a little bit of salt and fresh ground pepper is as good as it gets.
IN FLORIDA WE HAVE THIS — DELISH:
Tomato Saltine Salad
This is a 1940’s-50’s Florida recipe. It’s best in the summer, when you have good ripe tomatoes, but it will work at other times of the year, too.
4 nice ripe tomatoes
1 sleeve of Saltines
1 tsp sugar
mayonnaise
salt
black pepper
grated onion or garlic powder to taste
chopped parsley
The basic recipe:
Cut tomatoes in large chunks.
Crush saltines coarsely and dump them into the tomatoes along with the tsp of sugar.
Mix in Duke mayonnaise (about a cup or so) and add a little grated onion.
Add salt and crushed black pepper to taste.
Mix together and let set in the fridge for a few hours so that the saltines can soften and absorb the liquid.
Cover with chopped parsley and serve.