| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tuscan |
Soup |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Extra Virgin Olive Oil |
| 2 |
|
Cloves Garlic; sliced |
| 5 1/4 |
lb |
Large Tomatoes; peeled & quartered |
| 6 |
oz |
French Bread Slice; 1" cubes |
| 1/4 |
c |
Basil |
| 2 |
tb |
Basil |
| 2 |
tb |
Parmesan Cheese; grated |
| 1 |
ds |
Pepper |
INSTRUCTIONS
In large non-stick skillet, heat oil over medium heat. Add garlic and cook,
stirring constantly until light gold in color, 30 seconds. Add tomatoes,
bread and 1 c. water; cover and cook until most of the liquid has been
absored, 3 minutes.
Divide among 6 serving bowls; sprinkle each with a TBS. basil, 1 tsp.
parmesan cheese and pepper to taste.
Recipe by: Weight Watchers
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
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