Raw Tomato Sauce
From EatingWell: August/September 2006
In this raw sauce, tomatoes marinate in their own juices along with some fresh herbs, garlic, extra-virgin olive oil and red-wine vinegar. Diced fresh mozzarella absorbs the delicious flavors of the whole melange. Toss with hot or room-temperature pasta.
- 1 1/2 pounds plum tomatoes, chopped
- 1/3 cup diced fresh part-skim mozzarella
- 2 tablespoons chopped Kalamata olives
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh marjoram
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper. Let stand to allow tomatoes to release their juices, about 10 minutes.
Per serving: 141 calories; 10 g fat (1 g sat, 7 g mono); 2 mg cholesterol; 8 g carbohydrates; 6 g protein; 3 g fiber; 386 mg sodium; 412 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (30% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 2 fat
Nutrition Note: What you get: Vitamins A & C, potassium, fiber.
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- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- August/September 2006