16 Plum tomatoes
6 c Stale bread pieces
3 tb Red wine vinegar
Salt and pepper
3 tb Olive oil
2 tb Vegetable oil
2 tb Capers
1/2 Red onion — finely chopped
1 bn Scallions — chopped
1/2 c Basil — coarsely torn
1/2 c Parsley — chopped
TOMATO CONCASSE – 4 cups Using a paring knife, remove the cores from
16 large plum tomatoes and cut an X kn the bottoms. Drop the tomatoes
into a large pan of rapidly boiling water. Blanch for 10 seconds,then
lift them out with a slotted spoon and transfer to a bowl of ice wat
From mardiw@lowfatlife.com Fri Aug 23 04:35:00 1996 We had a great
low-fat pasta dish for dinner tonight. It was so good, I am sure
that if I served it to an unsuspecting guest, they would have no idea
that it was low-fat!
* Exported from CookWorks for
Yields
4 Servings