Chunky Cherry Tomatoes with Basil

This holiday-hued mixture shouldn't stand for much longer than an hour before serving or the salt will draw all the juices from the tomatoes. Serve with slices of toasted country bread.

Yield: 12 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 59%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.4g
  • Carbohydrate: 2.3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 101mg
  • Calcium: 9mg

Ingredients

  • 3 cups quartered cherry tomatoes
  • 1 cup loosely packed, thinly sliced fresh basil
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large garlic clove, minced

Preparation

  1. Combine all ingredients in a medium bowl; let stand 1 hour.
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