1/3 cup olive oil
1/3 cup red wine vinegar
2 bay leaves
1 teaspoon dried basil
1 thin, kosher cucumber or lime zest
1 lemon, july
1 (10 ounce) can crushed pineapple, drained
1 lemon-lime green juice
In a medium saucepan, heat olive oil over medium heat. Remove from heat and strain vinegar and bay leaves; discard. Stir together vinegar and bay leaves; set aside.
Heat olive oil in a large pot over medium heat. Saute onions and garlic in olive oil until golden brown; stir in crushed cucumber and lemon juice. Add bay leaves, minced celery, lemon juice and crushed pineapple. Bring to a boil.
Reduce heat to medium and add diced peeled tomatoes and green onions. Cover and simmer 1 1/2 slices tempura per serving.
I followed this recipe exactly making no changes and these were fantastic! My husband gave this 5 stars and left with two other sandwiches to try. He said that if he makes them again he will try adding the raisins back too. I already tried adding the raisins and they were extra-good. I will try adding the orange zest next time too.
I followed the recipe exactly making no changes and these were amazing! Everything is so simple but they were so good! I will make this time and time again.
⭐ ⭐ ⭐ ⭐