This Italian-style fresh tomato-and-herb sauce, not to be confused with spicy Mexican salsa, is a nice alternative to a rich pan sauce. Although it's the perfect partner for Pork Tenderloin Stuffed with Porcini Mushrooms, it works well with any roasted pork, chicken or grilled steak. For the best flavor and texture, serve it shortly after it's made.

Servings: 1 cup, for 8 servings
Total Time: 20 minutes
Ease of Preparation: Easy
Cuisine: Italian
Health: Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy

Ingredients:

3 anchovy fillets rinsed and chopped

1 clove garlic , chopped

1/3 cup fresh flat-leaf parsley , chopped

1/4 cup celery leaves chopped

2 tablespoons fresh basil chopped, packed

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

1 cup diced seeded tomatoes

1/4 teaspoon kosher salt

Freshly ground pepper to taste

Steps:

1: Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season with salt and pepper.

Nutrition: (Per serving)

Calories - 73
Carbohydrates - 1
Fat - 7
Saturated Fat - 1
Monounsaturated Fat - 5
Protein - 1
Cholesterol - 1
Dietary Fiber - 0
Potassium - 74
Sodium - 94
Nutrition Bonus - Vitamin C (15% daily value).

Related Links:

  • Mexican Coleslaw
  • EatingWell Recipe Collections