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
More From Cooking Light
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
- Combine all ingredients in a medium bowl; let stand 1 hour.
Chunky Cherry Tomatoes with Basil Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
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