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Ingredients
3 large meaty tomatoes, cored and cut into thick slices
¼ cup extra virgin olive oil
2 tablespoons sherry or balsamic vinegar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 144 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 265 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high and cook until lightly charred on one side, 3 to 5 minutes. Turn, and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
- Step 2
Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season, and serve as a side dish, or as a sauce for grilled or roasted fish or chicken. (The salsa can be refrigerated for up to a day or two. Bring to room temperature before serving.)
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