The Milwaukee Journal Sentinel
December 24, 2007
This recipe is from the Web site of Eating Well magazine: www.eatingwell.com
3 pints cherry tomatoes
1 tablespoon extra-virgin olive oil
3 cloves minced garlic
teaspoon salt
teaspoon freshly ground pepper
cup sliced fresh basil
1 tablespoon red-wine vinegar
14 slices baguette (preferably whole-wheat), toasted
Anchovy fillets, Kalamata olives or slices fresh basil for garnish
Preheat oven to 325 degrees.
Toss tomatoes with oil, garlic, salt and pepper. Place on baking sheet and roast until broken down, 45 to 55 minutes. When done, remove from oven and carefully squash any unbroken tomatoes with the back of a spoon.
Combine the roasted tomatoes with basil and vinegar.
Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil. Makes 14 servings.
KEEP COUNT
Per serving
69 calories
3g protein
13g carbohydrates
1g fat
(0g saturated)
3g fiber
178mg sodium
13% calories from fat
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