Nutrition per serving may change if servings are adjusted.
2 vine-ripened tomatoes, halved and seeded
1 small clove garlic, peeled
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley, or basil
Salt & freshly ground pepper, to taste
Set a box grater over a shallow bowl. Rub the cut side of a tomato half against the coarse holes to squeeze out tomato flesh. Discard skin. Repeat with remaining tomato halves.
Skewer garlic clove with a fork and use it to vigorously mix vinegar into the grated tomato. Still mixing, slowly drizzle in oil. Add parsley (or basil) and season with salt and pepper. Discard garlic.
22 calories;2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 296 IU vitamin A; 5 mg vitamin C; 5 mg calcium; 0 mg iron; 38 mg sodium; 77 mg potassium