3 large tomatoes 8 Greek ripe olives, pitted 1 tsp. sugar 1/3 cup plain low-fat yogurt 1 tsp. Johnny Ciao's Opera Mix (1/2 tsp. basil and 1/2 tsp. oregano) 5 fresh basil leaves, chopped
Preparation:
Submerge whole tomatoes in boiling hot water for 30 seconds. Remove with a slotted spoon and place in iced water to cool. Peel tomatoes and cut into large pieces. Combine tomatoes, olives, sugar, yogurt and Johnny Ciao's Opera Mix in a food processor or blender and process until smooth. Stir in chopped basil and serve.
Makes 1 cup
