| 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)
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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