Ingredients
8
roma (plum) tomatoes (3/4 pound)
1/4
cup chopped fennel bulb
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
tablespoon olive or vegetable oil
Salt
Freshly cracked pepper
Preparation
Cut tomatoes crosswise into 1/4-inch slices. Place in 1-quart serving bowl.
Sprinkle with fennel and basil. Drizzle with oil. Season to taste with salt and pepper.
