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Phillips Brooks

Tomatoes With Anchovy Dressing

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
	Mexican		4	Servings

INGREDIENTS

2	T	Extra-virgin olive oil
1		Garlic clove, minced
5		Anchovy fillets, chopped
4		Red or yellow tomatoes
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Chopped Italian parsley

INSTRUCTIONS

Heat the olive oil and garlic in a small skillet over low heat. Stir
in the anchovies, and cook about 1 minute. Cut the tomatoes into
eighths. Place the tomato wedges in a serving dish, and sprinkle
lightly with the salt and pepper. Pour the warm dressing over the
tomatoes, add the parsley, and toss well to coat. Serve immediately.
Makes 4 servings.  Cuisine: "Mexican" Source: "Martha Stewart Living
Magazine, Jun 1997"  S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 71 Calories (kcal); 7g Total
Fat; (90% calories from  fat); 1g Protein; trace Carbohydrate; 4mg
Cholesterol; 184mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1  1/2 Fat; 0 Other Carbohydrates  Recipe
by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 17 Calories From Fat: 7 Total Fat: <1g Cholesterol: 6.4mg Sodium: 347.9mg Potassium: 46.5mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 2.2g