Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Extra-virgin olive oil |
1 \N | Garlic clove; minced |
5 \N | Anchovy fillets; chopped |
4 mediums | Red or yellow tomatoes |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
2 tablespoons | Chopped Italian parsley |
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@..." 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; 1½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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