Prepared pesto whisked with a little vinegar makes the perfect dressing for sliced ripe tomatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006


Ingredient Checklist


Instructions Checklist
  • Combine pesto and vinegar in a small bowl. Drizzle over tomatoes. Season with salt and pepper.


Nutrition Facts

58.5 calories; protein 1.7g 3% DV; carbohydrates 4.6g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 2.3g; fat 4.3g 7% DV; saturated fat 0.6g 3% DV; cholesterol 0.8mg; vitamin a iu 983.3IU 20% DV; vitamin c 22.7mg 38% DV; folate 18.8mcg 5% DV; calcium 30.5mg 3% DV; iron 0.8mg 4% DV; magnesium 19.1mg 7% DV; potassium 222.4mg 6% DV; sodium 388.3mg 16% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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Rating: 3 stars
Doesn't look like the picture but not bad This is a great way to use your surplus tomatoes from the yard/garden. I live in a humid subtropical area so I get tomatoes most of the year and can never use them fast enough. The vinegar flavor was a bit strong and it doesn't look as neat as the picture - it's kind of a sloppy mess. Still an interesting meal. I'd do again but not often. Pros: Great way to use tomatoes from the yard/garden Cons: Vinegar a bit strong Read More