INGREDIENTS

INSTRUCTIONS

Preheat oven to 200 degrees. Cut the tomatoes in half and place them,
cut-side down, on a baker's rack set in a roasting pan and placed in
the oven for 15 minutes. After 15 minutes, the skins can be easily
plucked off the tomatoes, using your fingers, a pair of tongs, or a
fork. Drizzle the peeled tomato halves with 3 tablespoons olive oil
and return them to the 200 degree oven for another 1 to 1 1/2 hours,
until the tomatoes are roasted to a dark red. The excess moisture  will
have evaporated, and the remaining tomatoes will have a  delicious
concentrated flavor and aroma. Cut the roasted tomato  halves into
quarters, and combine with the steamed couscous. Add the  olives,
basil, and adjust the seasoning. Serve hot, toss with 3  tablespoons of
olive oil and 2 tablespoons of vinegar and serve. This  recipe yields 4
to 6 servings.  Recipe Source: COOKING LIVE with Sara Moulton From the
TV FOOD  NETWORK - (Show # CL-8816 broadcast 02-07-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  08-13-1998  Recipe by: Sara Moulton  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 180
Total Fat: 20.3g
Cholesterol: 0mg
Sodium: 76.7mg
Potassium: 71mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.2g
Protein: <1g