Serve with grilled shrimp, fish, or pork.

　　

Ingredients

makes about 3 cups

　　Olive oil cooking spray

　　1 pound ripe plum tomatoes (about 6)

　　4 garlic cloves

　　1 fennel bulb (about 1 pound), trimmed and cut into 1/4-inch dice

　　1/4 cup red-wine vinegar

　　1 tablespoon capers, rinsed and drained

　　1/4 teaspoon crushed red pepper flakes or finely chopped fresh red chile

　　2 tablespoons extra-virgin olive oil

　　1 cup loosely packed fresh basil leaves

　　1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

　　

Step 1

Preheat the oven to 400°F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise; arrange them, cut side down, in a single layer on the prepared baking sheet. Place the garlic cloves on the baking sheet next to the tomatoes. Roast in the oven until the tomatoes are soft and wrinkled and the garlic is aromatic and tender, about 35 minutes. Let cool.

　　

Step 2

In a medium bowl, stir to combine the fennel with the vinegar, capers, red pepper flakes, and oil. Finely chop the garlic, and roughly chop the tomatoes; add to the bowl. Slice the basil into fine strips; add to the bowl along with the parsley. Stir to combine; serve chilled or at room temperature.

　　

Fit to Eat Recipe

Step 3

(Per serving)

　　

Step 4

Calories: 78

　　

Step 5

Fat: 5g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 9g

　　

Step 8

Sodium: 56mg

　　

Step 9

Protein: 2g

　　

Step 10

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.