All my "Cookie" friends on the WW Boards rave about this recipe. I didn't try it last summer but it is on the top of my "To Try" list this summer. Mark doesn't care for tomatoes so I didn't force it last year. This year I will make it for just me!
Source: 40 Carrots,
HUs: 2 (estimated)
Servings: 8 (estimated)
Posted by Waneyvant (Jane)
8/29/05
Ingredients:
3 large ripe tomatoes, sliced 1/2 inch thick*
1/3 cup olive oil
1/4 cup sherry wine vinegar
1/4 cup finely chopped onion
2 T. capers, drained
1 large clove garlic, minced
1 tsp. salt
1 tsp. dried basil, crumbled
1/2 tsp. freshly ground black pepper
minced fresh parsley for garnish
Arrange tomatoes in a single layer in a shallow dish. Combine rest (except parsley) & whisk in bowl to blend. Pour dressing over tomatoes. Cover & marinate in refrigerator for 3 hours. Divide tomatoes among 4 plates. Spoon dressing over. Garnish with parsley & serve.
* I use about 9 or 10 roma tomatoes; I sometimes serve this as an appetizer on a slice of French baguette, sometimes add a thin slice of fresh mozzarella & I sub fresh sliced basil for the dried in the summer
I also save the marinade & just keep adding tomatoes to it.
Note from Jillybean03: Assuming 8 servings from the dressing (approx. 2 T. dressing per serving), the nutrition on the dressing alone is:
84 cal, 9g fat, 0 fiber - which is 2 points. Sounds like a delicious 2 points to me!!!
