The "green sauce", made from parsley, garlic, olive oil, and sometimes anchovies, accompanies a variety of dishes in the northwestern part of Italy. Here it adds some pizzazz and colour to good tomatoes.
|4||tomatoes, large, ripe||1 kg|
|3 tbsp||Parsley and Garlic Base||45 mL|
|3 tbsp||extra virgin olive oil||45 mL|
|4 tsp||capers, finely chopped||12 g|
|1 pinch||salt [optional]||0.1 g|
Before you start
For good results, use only locally-grown, sun-ripened field tomatoes.
- Wash the tomatoes and wipe dry. Cut them in half crosswise, remove the seeds, then place the halves on a serving plate.
- Put the Parsley and Garlic base, capers and olive oil in a small bowl, then mix well. Distribute the mixture on top of each tomato half. Add a little salt, then serve.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Vitamin B1, Vitamin B6
- Good source of :
- Folacin, Potassium
- Excellent source of :
- Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Free :
- Added Sugar