Title: Tomatoes with Anchovy Dressing
Categories: Stewart6
Yield: 4 servings

2 tb Extra-virgin olive oil
1 Garlic clove; minced
5 Anchovy fillets; chopped
4 md Red or yellow tomatoes
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Chopped Italian parsley

Heat the olive oil and garlic in a small skillet over low heat. Stir in the
anchovies, and cook about 1 minute. Cut the tomatoes into eighths. Place
the tomato wedges in a serving dish, and sprinkle lightly with the salt and
pepper. Pour the warm dressing over the tomatoes, add the parsley, and toss
well to coat. Serve immediately. Makes 4 servings.

Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 71 Calories (kcal); 7g Total Fat; (90% calories from fat); 1g
Protein; trace Carbohydrate; 4mg Cholesterol; 184mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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