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CATEGORY CUISINE TAG YIELD
6 Servings

INGREDIENTS

3/4 c Plain lowfat yogurt
3 lb Ripe tomatoes
3 T Sherry vinegar
1/2 t Sugar
2 t Salt
1/2 t Black Pepper, freshly ground
3 T Olive oil
1 Chives, minced

INSTRUCTIONS

For the tomatoes, choose the greatest variety possible--different
sizes and shapes- (for example, red, yellow, striped, cherry,
beefsteak, plum, pear, etc.) Two hours ahead of time, place the  yogurt
in a strainer lined with a coffee filter and set over a bowl.  Place in
the refrigerator and let yogurt drain for two hours.  At serving time,
cut large tomatoes into chunks or wedges; cut small  tomatoes in half
or quarters. Place all tomatoes in large bowl. Place  vinegar in small
bowl and whisk in sugar, salt, pepper and drained  yogurt. Drizzle in
olive oil while whisking so as to form an  emulsion. Pour over
tomatoes, add chives, and stir. Serve over pieces  of toasted country
bread.  Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights  Reserved 10/21/96 show Recipe By     : TOO HOT TAMALES SHOW
#TH6301  Posted to MC-Recipe Digest V1 #272  Date: Thu, 31 Oct 1996
17:28:28 -0600 (CST)  From: Pat Asher <asher@mcs.com>

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 101
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 1099.7mg
Potassium: 436.4mg
Carbohydrates: 10g
Fiber: 2.3g
Sugar: 5.7g
Protein: 1.8g


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