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     Title: Salad Of Many Tomatoes
Categories:
     Yield: 6 servings

   3/4 c  Plain lowfat yogurt
     3 lb Ripe tomatoes
     3 tb Sherry vinegar
   1/2 ts Sugar
     2 ts Salt
   1/2 ts Black Pepper -- freshly
          Ground
     3 tb Olive oil
     1 bn Chives -- minced

 For the tomatoes, choose the greatest variety
 possible--different sizes and shapes- (for example,
 red, yellow, striped, cherry, beefsteak, plum, pear,
 etc.) Two hours ahead of time, place the yogurt in a
 strainer lined with a coffee filter and set over a
 bowl. Place in the refrigerator and let yogurt drain
 for two hours. At serving time, cut large tomatoes
 into chunks or wedges; cut small tomatoes in half or
 quarters. Place all tomatoes in large bowl. Place
 vinegar in small bowl and whisk in sugar, salt, pepper
 and drained yogurt. Drizzle in olive oil while
 whisking so as to form an emulsion. Pour over
 tomatoes, add chives, and stir. Serve over pieces of
 toasted country bread. Yield: 6 servings Copyright,
 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 10/21/96 show

 Recipe By     : TOO HOT TAMALES SHOW #TH6301

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