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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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FIREHOUSE TOMATO SALAD

From: Bill Passafiume, Engine Company #20, Hays
Primary category: Salads

Ingredients

12-15 ripe tomatoes (Italian plum preferred)
3 ears of corn, cooked in microwave & cooled (1 large can of corn can be substituted, but it's not the same)
1 large white onion
2 large green peppers
1/2-1 c extra virgin olive oil
2 tsp oregano
2 tsp sweet basil
1 large can chick peas (optional)
Salt & pepper

Procedure

If using chick peas, add to container first. Strip corn from cobs and put it into large plastic container or bowl. Cut up green peppers and add to corn. Cut up onion and tomatoes and add to mixture. Sprinkle oregano, basil, salt and pepper over mixture. Pour olive oil over mixture and let stand 10 minutes. Mix all ingredients and serve at room temperature.

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Firehouse Tomato Salad - NOTES

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Firehouse Tomato Salad - REVIEWS

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