Yield: 6 Servings
Measure | Ingredient |
---|---|
2 larges | Ripe tomatoes; peeled and cored, seeded and chopped |
1 slice | Sourdough bread |
3 tablespoons | Red wine vinegar |
3 tablespoons | Extra virgin olive oil; divided |
1 tablespoon | Capers |
1 \N | Garlic clove; chopped |
3 tablespoons | Chopped fresh flatleaf parsley |
2 teaspoons | Chopped fresh thyme |
1 pinch | Crushed red pepper flakes |
\N \N | Salt and pepper |
6 larges | Bread slices; preferrably country-style bread, sliced quarter-inch thick |
\N \N | Sprigs flatleaf parsley |
\N \N | Sprigs thyme |
Place tomatoes in a strainer set over a bowl and let drain 15 minutes.
Put sourdough bread slice on a plate and drizzle with the vinegar. Let so 1 minute, then gently wring out. put bread slice, 2 tablespoons of the olive oil, capers, garlic, chopped parsley, chopped thyme, crushed red pepper, and tomatoes in a food processor and pulse a few times. Season with salt and pepper.
Preheat oven to 425F. Brush bread slices lightly with remaining 1 tablespoon oil and toast in oven until golden on each side. Spread tomato mixture on top. Garnish with parsley and thyme sprigs, and serve immediately. Serves 6.
[Per serving: Calories 192 (40% from fat), Fat9 g (1 g saturated), Protein S go Carbohydrate 24 g, fiber 2 g, Cholesterol O mg, Iron 2 mg, Sodium 307 mg, Calcium 56 mg]
*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.).
Notes: With a small knife, cut shallow crosses in the ends of the tomatoes, drop them into boiling water. After 20 seconds, remove with tongs or a slotted spoon. Let cool. Over a sieve that straddles a bowl, slip off the skins. Give each tomato a thorough squeeze. Remove seeds. Reserve juice for other purposes.
Recipe by: You Say Tomato (1998) Joanne Weir* Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Aug 27, 1998, converted by MM_Buster v2.0l.