Cook up some pasta while the sauce is standing and dinner is ready in no time. This would also make a tasty bruschetta topping.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 1/2 pounds plum tomatoes, chopped
1/3 cup diced fresh part-skim mozzarella
2 tablespoons chopped Kalamata olives
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram
1/4 teaspoon salt
Freshly ground pepper to taste

Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper to taste. Let stand to allow tomatoes to release their juices.

NUTRITION INFORMATION: Per serving: 141 calories; 10 g fat (1 g sat, 7 g mono); 2 mg cholesterol; 8 g carbohydrate; 6 g protein; 3 g fiber; 386 mg sodium; 412 mg potassium.

What you get: Vitamins A & C, potassium, fiber.

1 Carbohydrate Serving

Perfect summer ingredients. This was really good.

Anonymous

Easy, tasty-I have shared it with many family members and friends! Great way to use a bumper crop!

Anonymous, East Longmeadow, MA

This was excellent and a bib hit with the family.

Anonymous, Boston, MA

This is a summer staple - on the table in 15 minutes. Try adding sauteed onion, garlic. Toss in a handful or 2 of toasted pinion nuts and or grated parmesian.

N, Craig, CO

Great sauce! The vinegar and olives add a nice, tangy accent to the sweet tomatoes. It got very juicy after standing for 10 minutes, so I had to drain it a little. Served with hot penne for a great dinner.

Beth, Mlwaukee, WI