Break Out of the Tomato Rut

Flower & Garden Magazine, August, 1999 by Andrea Ray Chandler

1. If using dried black-eyed peas, soak them overnight. Then drain off water and add fresh water. Simmer for 30 minutes. If using fresh black-eyed peas, just simmer 30 minutes. For canned, drain two cans' worth and rinse.

2. Make a dressing of the balsamic or red wine vinegar, extra-virgin olive oil, minced shallot or minced onion, chopped fresh parsley, chopped basil leaves, salt, black pepper and sugar.

3. Dice the tomatoes. If they're really seedy, then cut them in half and squeeze out most of the seeds before dicing.

4. Mix together the black-eyed peas, tomatoes and vinaigrette. Serve on large lettuce leaves.

Andrea Ray Chandler is growing a rainbow of tomatoes in her Kansas garden, including early reds `Matina, ' `Stupice' and `Prairie Fire'; the yellow cherry `Sun Gold'; several orange `Italian Gold' hybrids and red `Opalka' paste tomato plants; and `Aunt Ruby's German Green' and `Black Krim' for colorful slicing.3