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.

　　

Ingredients

makes 2 servings

　　1 teaspoon extra virgin olive oil

　　1/2 pound cherry or grape tomatoes

　　1/4 teaspoon garlic powder

　　2 teaspoons fresh basil leaf slivers

　　Sea salt and black pepper, to taste

　　

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

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.