Tomato Salsa Verde

March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

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This Italian-style fresh tomato-and-herb sauce, not to be confused with spicy Mexican salsa, is a nice alternative to a rich pan sauce. Although it's the perfect partner for Pork Tenderloin Stuffed with Porcini Mushrooms, it works well with any roasted pork, chicken or grilled steak. For the best flavor and texture, serve it shortly after it's made.

Tomato Salsa Verde

Makes: 1 cup, for 8 servings

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  • 3 anchovy fillets, rinsed and chopped
  • 1 clove garlic, chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped celery leaves
  • 2 tablespoons packed chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup diced seeded tomatoes
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste


  1. Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season with salt and pepper.


Per serving: 73 calories; 7 g fat (1 g sat, 5 g mono); 1 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 94 mg sodium; 74 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Exchanges: 1 fat

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