02 02
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
35 minutes
3 LB RIPE TOMATOES, COARSELY CHOPPED
¼ MEDIUM ONION, CHOPPED
1 TBSP EACH EXTRA-VIRGIN OLIVE OIL AND BALSAMIC VINEGAR
1½ TSP KOSHER SALT
1 TO 3 TSP SUGAR
SERVE WITH: PROSCIUTTO & MOZZARELLA SANDWICH
Put tomatoes, onion, olive oil, vinegar and salt in a large bowl; toss. Let stand at room temperature at least 20 minutes or until tomatoes release their juices, tossing occasionally. Process in food processor or blender until mixture is smooth.
Force through a fine-mesh sieve into a bowl; discard solids. Stir in 1 to 3 tsp sugar depending on ripeness of tomatoes (the less ripe, the more sugar). Serve at room temperature or chilled, drizzled with additional oil.
Whisk 2 Tbsp each BALSAMIC VINEGAR and OLIVE OIL in a cup until blended; set aside. Drain and chop a 6-oz jar ARTICHOKE HEARTS; toss with ¼ cup OLIVE TAPENADE. Toast 4 slices FOCACCIA BREAD; brush one side of each with vinegar-and-oil mixture. Evenly spoon artichoke mixture onto each slice of focaccia. Top each with 2 slices FRESH MOZZARELLA, 2 slices PROSCIUTTO and a few BASIL LEAVES.
CALORIES 64 TOTAL FAT 4G SATURATED FAT 1G CHOLESTEROL 0MG SODIUM 568MG
TOTAL CARBOHYDRATES 8G DIETARY FIBER 2G PROTEIN 1G
