Tomatoes Sicilian
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INGREDIENTS 5 medium or 4 large ripe garden fresh tomatoes
1/2 teaspoon salt
1/4 teaspoon sugar, optional
1 clove garlic
4 to 6 fresh mint leaves
4 to 6 fresh basil leaves
Juice of 1 fresh lemon
3/4 tablespoon high quality olive oil
1 teaspoon freshly ground black pepper
6 ounces Provolone cheese, sliced
1/4 pound ripe green olives
Lettuce, optionalHave tomatoes at room temperature. Slice in thick slices and place flat in a Pyrex dish.
Put salt and optional sugar in mortar. Add clove of garlic and crush with pestle. Add 2 mint leaves and 2 basil leaves and crush again. Work to a light, chunky consistency. Add the lemon juice and mix well.
Pour olive oil evenly over tomatoes. Pour ingredients from mortar evenly over tomatoes. Using a pepper mill, grind pepper generously on top of tomatoes.
Slice remaining mint and basil leaves in 1/4-inch x 1-inch strips and mix together. Spread evenly over tomatoes. Cover with plastic wrap and refrigerate for 30 minutes.
Serve on a platter with strips of cheese and olives. (As an extra garnish, tomatoes may be placed on a bed of lettuce.)
NOTE - The true Italian will dip his bread in the juice of this dish.