Cream of Wheat Salad

• 2 1/2 medium tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup Cream of Wheat
• 1 tablespoon finely diced shallots
• 1 tablespoon finely diced chives
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped chervil or Italian parsley
• 1 teaspoon soy sauce
• Salt and freshly ground black pepper to taste

1. Bring a medium pot of water to boil.
2. Add tomatoes, blanch for 15 seconds, then plunge them into ice water.
3. Drain and peel tomatoes.
4. Dice the half-tomato and set aside.
5. Slice remaining tomatoes in half and take out seeds.
6. Cut into small cubes and place in a small saucepan.
7. Cook, stirring, over low heat until soft.
8. Strain through a fine sieve, set aside.
9. Bring chicken broth to a boil, add Cream of Wheat and stir for about 3 minutes.
10. Scrape into large bowl and set aside to cool.
11. Stir in tomato liquid, diced half-tomato and remaining ingredients.
12. Place in bowls and serve.

tomatoes, chicken broth, cream of wheat, shallots, chives, red wine vinegar, fresh basil, chervil, soy sauce, salt

Taken from cooking.nytimes.com/recipes/7893 (may not work)