Ingredients
- 8 medium ripe Roma tomatoes
- 1/2 teaspoon sea salt
- 2 teaspoons minced garlic
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
Preparation
Step 1
1. Bring a large pot of water to a boil. Cut a shallow X in the tops of the tomatoes with a sharp knife. Drop the tomatoes into the boiling water for 2 minutes, then transfer to a bowl of ice water. Core and peel the tomatoes.
2. Chop the peeled tomatoes. You should have about 4 cups.
3. Sprinkle the diced tomatoes with 1/2 teaspoon salt and mix well. Place salted tomatoes in a colander and allow to dry.
4. Combine the minced garlic, chopped basil, parsley, olive oil, black pepper and red pepper in a medium sauce pan. Add the drained tomatoes and heat until warm. Serve over pasta.
Makes 6 (1/2 cup) servings, each containing approximately:
50 calories
7 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
1 gm. protein
212 mg. Sodium
1 gm. fiber