by betteirene
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my 44 recipes »
betteirene's Notes:
Expand1 heirloom tomato, such as Brandywine, Mortgage Lifter, Rutgers Ask a question about this ingredient
1/8 teaspoon coarse salt, or to taste Ask a question about this ingredient
1 cup hot cooked white rice Ask a question about this ingredient
1 tablespoon butter, or to taste Ask a question about this ingredient
Cut out the stem end of the tomato. Slip the skin off by plunging it into boiling water for 30 seconds, then into cold water. Cut the tomato into large dice, place in a small bowl and sprinkle with salt. Set aside for 10 minutes.
Ask a question about this stepScoop rice onto a plate or into a bowl. Top with butter and allow the butter to melt through the rice. Top with tomatoes with their juice.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
