Italian Tomato Salad (Pomodori Marinati)

serves 4

3 large tomatoes

1 onions, sliced thin

4 tablespoons white wine vinegar

1 teaspoon dried sage crumbled

2 bay leaves

1teaspoon dried basil leaves

1/4 cup extra virgin olive oil

Salt and pepper to taste

2 teaspoon sweet relish (caper’s if you have them)

1/4 cup black olives, pitted and sliced

2 tablespoons parmesan cheese, grated

4 hard cooked eggs

Poach onions in a skillet with the olive oil on low heat until translucent, don’t brown. Add vinegar, salt and pepper, sage and bay leaves, and raise the flame to high for a minute or two, stirring constantly. Turn the onions out into a bowl and let them cool. Add relish and remove bay leaf, mix gently.

Cut tomatoes in wedges, and arrange them in a bowl and sprinkle with olives. Pour the onion mixture over the tomatoes, together with the optional ingredients if you so decide. Let all sit for a few minutes, garnish with basil, cheese and eggs.