Tomatoes with anchovy dressing

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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