| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 4 | servings | ||
INGREDIENTS
| 2 | tb | Extra-virgin olive oil |
| 1 | Garlic clove; minced | |
| 5 | Anchovy fillets; chopped | |
| 4 | md | Red or yellow tomatoes |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | 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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