For this recipe, it’s best to cut the basil into fine slivers. Though it seems like that might take some time, it doesn’t have to. Just stack a few basil leaves, then roll the stack from the stem end to the tip. Then make fine cuts across the miniature “log” of leaves. You’ll have a pile of long slivers that create the perfect flavor burst in this recipe and are excellent for garnishing other dishes in seconds.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Place a medium nonstick skillet over medium-high heat. When hot, add the oil, the tomatoes, and the garlic powder. Gently shake the pan to combine the ingredients well. Cook the tomatoes, stirring often, until they are tender and the skins begin to split (it’s okay if the skins brown a little), about 5 minutes. Sprinkle the basil over the tomatoes. Season with salt and pepper. Serve immediately.
nutrition information
Step 2
Each (about 3/4-cup) serving has:
Step 3
Calories: 43
Step 4
Protein: 1g
Step 5
Carbohydrates: 5g
Step 6
Fat: 3g
Step 7
Trace Saturated Fat
Step 8
Cholesterol: 0mg
Step 9
Fiber: 1g
Step 10
Sodium: 6mg
