Tomatoes With Basil Sauce

By Marian Burros

Published September 9, 1997

Total Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: Hail to Summer's End and Farewell

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 servings

  • 1 bunch basil to yield 1 cup tightly packed basil leaves

  • ¼ cup reduced-fat ricotta

  • 2 tablespoons strong feta cheese

  • Sprinkling salt

  • Freshly ground black pepper to taste

  • 1 pound ripe local tomatoes

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

9 grams carbs; 19 milligrams cholesterol; 91 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 464 milligrams sodium; 5 grams 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.

Powered by

Preparation

  1. Step 1

    Wash the basil, and measure one cup. Place the basil, the ricotta, the feta and the salt and pepper in a food processor, and process to make a sauce.

  2. Step 2

    Wash, trim and thickly slice the tomatoes, and arrange the slices on three salad plates, topping each slice with basil sauce.

Tip

  • The feta with the most intense flavor is Bulgarian.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.