Fresh Tomato Caper and Cilantro Sauce - Greek - 6 pts, 11g carbs, 3g fiber

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Fresh Tomato Caper and Cilantro Sauce - Greek - 6 pts,

11g carbs, 3g fiber

 

Recipe By :Mediterranean Hot (Artisan) by Aglaia

Kremezi

Serving Size : 5 Preparation Time :0:00

Categories : LowerCarbs Quick

Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

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2 pounds red meaty tomatoes -- not

refrigerated

Coarse sea salt

2 1/2 garlic cloves -- (2-3 cloves

to taste) minced

1/2 cup extra virgin olive oil

3 tablespoons capers -- preferably kept in

salted brine, well-rinsed under warm water and chopped

1 1/2 fresh chilies -- (1-2 chilies

to taste) finely chopped

2/3 cup cilantro -- chopped

1/2 cup flat leaf parsley -- chopped

 

Dip the tomatoes in boiling water for 30 seconds, and

skin them. Cut off the stem, halve and squeeze each

half to get rid of most of the seeds. Chop on a board,

with a large knife. Transfer the chopped tomatoes to a

colander, sprinkle with some coarse salt and let drain

for 15-30 minutes.

 

In a bowl mix the garlic with the olive oil, the

capers, the chili and half the cilantro and parsley.

Just before using, add the tomatoes to the olive oil

mixture, toss well and taste to adjust the seasoning.

Mix with just cooked and drained spaghetti or use in

any other way you like. Sprinkle with the rest of the

chopped herbs just before serving.

 

Makes about 2 1/2 cups sauce, enough for 1 pound

spaghetti.

 

Serving Suggestions:

Mix with 1 pound cooked and drained thin spaghetti and

serve immediately.

 

Toss in a bowl with grilled, completely dry and

chopped country bread or paximadia (barley rusks)

adding 4-5 tablespoons crumbled feta cheese and a

little oregano, to make a delicious bread salad.

 

Spoon on grilled slices of bread, rubbed with a cut

clove of garlic, to make bruschetta or crostini.

 

Spread some sauce over pita bread, lightly toasted on

one side, sprinkle with a little grated sharp cheese

such as kefalotyri, pecorino or manchego and broil for

2-3 minutes under the broiler.

 

Toss with about 2 cups cooked and drained cannellini

beans, lentils, or a mixture of lentils and wheat

grains, to make a nutritious salad or side dish.

 

Description:

" 6 pts "

Source:

" Gourmed Magazine "

S(Formatted by Chupa Babi):

" 12.29.07 "

Yield:

" 2 1/2 cups "

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Per Serving (excluding unknown items): 243 Calories;

22g Fat (79.1% calories from fat); 3g Protein; 11g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 73mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : My favorite summer sauce. Vary the amount of

garlic and chili according to your taste.

 

 

Nutr. Assoc. : 4779 4860 0 0 0 920103 0 0

 

 

 

 

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