Tomatoes with "Salsa Verde"

1 Reviews
100% would make this recipe again

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.

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Preparation : 10 min
170 calories/serving


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] 0.2 g

Before you start

For good results, use only locally-grown, sun-ripened field tomatoes.


  1. Wash the tomatoes and wipe dry. Cut them in half crosswise, remove the seeds, then place the halves on a serving plate.
  2. 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 (220 g)


% Daily Value




15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


100 mg

4 %


8 g

3 %


3 g

11 %


5 g

Net Carbs

5 g


2 g

Vitamin A

67 %

Vitamin C

50 %


2 %


6 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Folacin, Potassium
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Vitamin B1, Vitamin B6
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 3

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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