Basil, a bushy annual with fragrant leaves, is native to India, Africa and Asia but is cultivated widely. It can reach 2 feet in height. The herb goes well with garlic, pasta, cheeses; chicken, fish, vegetables. And with tomatoes, as in this side dish, from “The Herbal Palate Cookbook,” by Maggie Oster and Sal Gilbertie.
TOMATOES AND OLIVES WITH HERBS
Preparation time: 25 minutes
Cooking time: 8 minutes
Yield: 6 servings
1 tablespoon olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh parsley leaves
1/2 cup each, drained, pitted, chopped: kalamata olives, imported green olives
2 pounds tomatoes, cored, quartered
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh chives
1/2 teaspoon ground black pepper
1. Heat oil in large skillet over medium-high heat. Add garlic and parsley; cook, stirring frequently, until garlic is golden, about 2 minutes. Do not let garlic brown.
2. Reduce heat to medium. Stir in olives. Cook, stirring frequently, 3 minutes. Add tomatoes; cook, stirring frequently, until heated through, about 2 minutes. Add basil, chives and pepper. Cook until herbs are wilted and fragrant, about 30 seconds.
Nutrition information per serving:
Calories ………… 115 Fat ………… 6 g % calories from fat .. 52
Cholesterol …….. 0 mg Sodium …… 460 mg Carbohydrates …… 13 g
Protein …………. 2 g
