Baba ghanouj wraps with marinated tomatoes on Meatless Monday

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Chop the basil. Add the basil, balsamic vinegar, freshly ground black pepper to the tomatoes; salt to taste. Toss to combine, then cover and refrigerate until ready to eat. 3. Heat a small skillet over high heat and add the cumin seeds. Toast until fragrant and golden-brown. Put the toasted cumin seeds in a mortar and use a pestle to grind until they're fine powder.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen