This recipe is taken from Dave Wardell's
from a Veggie Kitchen. Preparation time is no more than 20
minutes and it serves 2.
4 small tomatoes on the vine
small medium closed cup mushrooms
½ medium onion
Flavoured extra virgin
loaf of rustic bread (I used a round cheese bread a walnut ring
is good too)
Put bread in a very low oven to warm.
Slice the onion and separate into rings. Put in a shallow dish
and just cover with the cider vinegar. Add a teaspoon of Balsamic
vinegar and leave at room temperature.
Slice the tomatoes and lay flat on a plate or board. Sprinkle
with rock-salt (3-4 grains each slice) leave for 15-20 minutes.
Meanwhile heat a little oil in a heavy pan until it goes thin,
but not too hot.
Slice the mushrooms and put in the pan with a couple of grinds of
black pepper. Turn the heat down as low as possible and let the
mushrooms sweat for 10-minutes until soft.
To serve, arrange the tomatoes, on a plate, then drain and
arrange the rings and finally the warm mushrooms. Grind some black
pepper to taste and sprinkle with finely chopped fresh basil and
chives to taste. Drizzle flavoured extra virgin olive oil over
everything and serve with the warm bread and have the oil on the
table for people to help themselves to more to dip their bread
The whole thing takes about 20 minutes from start to serving.
I always decant some olive oil into a small bottle and put in two
peeled cloves of garlic and a sprig of rosemary or lavender from the
garden so as to have some for dressings. After a few days (and it
improves with age) the oil is nicely flavoured. You can of course
buy flavoured oils but they are so expensive and its so easy to
make. Basil, chives and other herbs live in pots on the kitchen
windowsill in winter and from the garden in summer.