Tuscan bread and tomato stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extra Virgin Olive Oil |
| 2 | Cloves Garlic; sliced | |
| 5¼ | pounds | Large Tomatoes; peeled & quartered |
| 6 | ounces | French Bread Slice; 1\" cubes |
| ¼ | cup | Basil |
| 2 | tablespoons | Basil |
| 2 | tablespoons | Parmesan Cheese; grated |
| 1 | dash | Pepper |
Directions
In large non-stick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly until light gold in color, 30 seconds. Add tomatoes, bread and 1 c. water; cover and cook until most of the liquid has been absored, 3 minutes.
Divide among 6 serving bowls; sprinkle each with a TBS. basil, 1 tsp.
parmesan cheese and pepper to taste.
Recipe by: Weight Watchers
Posted to JEWISH-FOOD digest by SuperSecDD@... on Oct 16, 1998, converted by MM_Buster v2.0l.