- 2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
- 5 tablespoons olive oil, divided
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 cups baby arugula
- calories 114
- fat 7.4 g
- satfat 1 g
- monofat 5 g
- polyfat 1 g
- protein 3 g
- carbohydrate 12 g
- fiber 4 g
- cholesterol 0.0 mg
- iron 1 mg
- sodium 197 mg
- calcium 46 mg
How to Make It
Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.