The clean flavor of this simple tomato sauce teams up well with grilled swordfish or tuna, as well as sautéed chicken or veal.
About 1 1/2 cups
Active Time: 20 minutes |
Total Time: 20 minutes
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 large ripe tomatoes, peeled, seeded and coarsely chopped (see Tip)
2 tablespoons snipped fresh chives
1-2 tablespoons snipped fresh dill
Salt & freshly ground pepper to taste
Sauté garlic in oil in a medium, nonaluminum skillet until it is just tender, about 1 minute. Add tomatoes and cook over medium-high heat just until most of the liquid evaporates, about 5 minutes. Stir in chives and dill. Season to taste with salt and pepper. Serve hot or cold.
Per tablespoon :
1 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
1 g Carbohydrates;
0 g Protein;
0 g Fiber;
13 mg Sodium;
38 mg Potassium
Exchanges: Free Food
Tips & Notes
Tip: To peel and seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.