Tomato-Yogurt Dressing

Ingredients

1 shallot
1/2 lb tomatoes
1 tbsp low-fat margarine
1 1/4 c low-fat plain yogurt
2 tbsp chopped fresh basil
salt and pepper

Method

Using a sharp knife, chop shallot finely. Peel and chop tomatoes finely. In a saucepan over low heat, melt margarine.

Add shallot and tomatoes and cook 5 to 10 minutes or until soft, stirring. Remove pan from heat and set aside to cool.

In a bowl, stir together cooled tomato mixture, yogurt, basil, salt, and pepper until thoroughly mixed. Adjust seasoning before serving. Serve with fresh salad leaves, pasta or egg salad, or smoked fish, such as smoked mackerel.

Makes 2 cups.

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