She’s done it again: Last year’s first-place Top Tomato winner, Mary Jo Sweeney of Crownsville, gave us ‘Mato Sammidges. This time her individual layered salads took second place. Sweeney says she was looking to use up containers of sour cream, pesto and pine nuts — all in the service of complementing tomatoes. Her salad looks very splashy served in a margarita glass.
Some tips from Sweeney: Adjust layered amounts to fit the size of your serving dishes. Add the lime juice to the sour cream in increments; a delicate citrus taste works best so it does not compete with the pesto and the acidity of the tomato. Don’t add the salt to the sour cream mixture until after you taste the pesto; the flavor of store-bought pestos varies widely.
The lime sour cream needs to be refrigerated for 4 to 6 hours to develop flavor.
Ingredients
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