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Friday, January 30, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

Contributed by: Kris Landrum
  • 4 pounds ripe beefsteak tomatoes, cored
  • 3 TBS coarse salt
  • 1 ripe cantaloupe, halved lengthwise and seeded
  • 2 pounds assorted small ripe heirloom and cherry tomatoes
  • 1â�„2 cup loosely packed fresh basil leaves
  • 1 TBS olive oil
  • Salt and pepper, to taste
Chop beefsteak tomatoes and sprinkle with salt. Using a melon baller, scoop out as much cantaloupe as possible into balls; set aside. Core heirloom tomatoes; slice into wedges and rounds. Slice cherry tomatoes in half. Place tomatoes in a bowl; add melon balls, basil and olive oil, and season with salt and pepper. Toss to combine. Serves eight.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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