Tomatoes with "Salsa Verde"

1 Reviews
100% would make this recipe again

The "green sauce", made from parsley, garlic, olive oil, and sometimes anchovies, accompanies a variety of dishes in the northwestern part of Italy. Here it adds some pizzazz and colour to good tomatoes.

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Preparation : 10 min
170 calories/serving

Ingredients

4 tomatoes, large, ripe 1 kg
3 tbsp Parsley and Garlic Base 45 mL
3 tbsp extra virgin olive oil 45 mL
4 tsp capers, finely chopped 12 g
1 pinch salt [optional] 0.2 g

Before you start

For good results, use only locally-grown, sun-ripened field tomatoes.

Method

  1. Wash the tomatoes and wipe dry. Cut them in half crosswise, remove the seeds, then place the halves on a serving plate.
  2. Put the Parsley and Garlic base, capers and olive oil in a small bowl, then mix well. Distribute the mixture on top of each tomato half. Add a little salt, then serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

170

Fat

15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

8 g

3 %

Fibre

3 g

11 %

Sugars

5 g

Net Carbs

5 g

Protein

2 g

Vitamin A

67 %

Vitamin C

50 %

Calcium

2 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 3
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Tomatoes | First courses/Appetizers | Salads | No Cook | Buffet | Italian

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