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Tomato Salad with Pesto Oil: Date Added: 6 Jun 2011
Listed in: Vegetables To Try
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Tomato Salad with Pesto Oil
Ingredients

The perfect summer combination: ripe summer tomatoes and flavorful garlic. You will use only a small potion of the oil to dress up your tomatoes, use the rest on pasta tossed with vegetables, or to replace butter on bread.
Serves four
Fresh ripe tomatoes 2-4 depending on size
salt and pepper
2 cups Olive oil
1 cup minced basil*
2 garlic cloves minced* ( more if you like the taste of garlic)
1/4 teaspoon salt

Cooking Instructions


1. Cut tomatoes horizontally into 1/2 inch thick slices. Sprinkle with a 1/2 teaspoon of salt and ground black pepper and set aside on a plate. Drizzle with 2 tbsp pesto oil before serving.
Make the Pesto Oil:

2. Combine all ingredients in a glass bowl and stir . The oil can be used immediately but it will taste better if it sits for at least an hour.
*If you have a food processor put all the ingredients in whole and process for about 2 minutes until well blended.

2 Tbsp pesto oil: Calories 80, Fat 9 g, Sat Fat 1.2 g, Carbohydrate 0g, Sodium 12 mg, Fiber 0.1 g, Protein 0 g.

A tomato is all good: only 26 calories in a 4 ounce tomato, plus 2 g fiber, 273 mg potassium, 24 mg vitamin C and no fat.

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