There is nothing better in the summer than a good sliced tomato sprinkled with salt and pepper. But, that window of opportunity to have those mouth-watering slices is so short. During the winter I crave those tomatoes as I’m sure you also do. There are a couple of recipes that I pull out of my back pocket to satisfy the tomato craving and this is one of them. I have gone through my cookbook collection marking recipes with post it notes that I want to try. If I cooked something new everyday for the rest of my life I am pretty sure that I would not get to all of the ones on my list, but thank goodness I tried this one. When I read Paula’s headline that a catering friend of hers used this recipe all the time in Savannah, Georgia I knew it had to be a winner. I was right! It is easy, good, pretty on a platter and it makes a winter tomato taste as good as the summer!
A couple of months ago Southern Living posted 10 or 12 soup recipes that we all should have in our freezer when we don’t have time to cook or we just don’t feel like it. Then like magic we can just pull it out and presto dinner is served. I have started cooking them now that the temperature is 
The Teacher Cooks 