Like strange-looking planets with odd-shaped moons, but they're just yellow Summer Tomatoes.
With the unusual use of malt vinegar (I have a bottle for parsnip fries, a favorite fall dish), I thought this would end up, well, a bit unusual, a little different.
It's good. It's just not special.
Active time: 10 minutes
Time to table: 10 minutes
2 pounds very ripe, perfect tomatoes, sliced thick cross-wise
3 tablespoons good olive oil
2 tablespoons malt vinegar
3/4 teaspoon brown sugar
1/2 teaspoon good salt
1/2 teaspoon freshly ground black pepper
Using 3 Tablespoons Olive Oil - Per Serving: 64 Cal (70% from Fat, 7% from Protein, 24% from Carb); 1 g Protein; 5 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 4 g Carb; 1 g Fiber; NetCarb3; 1 g Sugar; 14 mg Calcium; 1 mg Iron; 174 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
Using Two Tablespoons Olive Oil - Per Serving: 49 Cal (61% from Fat, 8% from Protein, 30% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 4 g Carb; 1 g Fiber; NetCarb3; 1 g Sugar; 14 mg Calcium; 1 mg Iron; 174 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points
Gourmet, July 2005 (if anyone's interested, it's a treasure-trove of summer vegetable recipes)