| 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
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