oven-roasted fresh tomato sauce
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| serving size: 6 |
| categories: the florida tomato committee, dips & salsas |
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| 1 lb. | fresh florida tomatoes |
| 1 tsp | salt |
| 1/2 Tbsp | olive oil |
| 1/2 cup | chopped onion |
| 1/2 tsp | italian seasoning |
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| use tomatoes held at room temperature until fully ripe. core each tomato |
| and cut vertically into 4 slices. preheat oven to 300 f. arrange tomatoes |
| on a lightly greased 10 =d7 15-inch shallow baking pan. sprinkle with |
| salt. bake until soft and slightly golden, about 1-1/2 hours. in a large |
| saucepan, heat oil over medium heat until hot. add onion; cook and stir |
| until softened, about 5 minutes. add tomatoes, 1 cup water and the italian |
| seasoning; bring to a boil. reduce heat to low and simmer, uncovered, for |
| 30 minutes. pour into the container of a food processor; whirl until |
| smooth. serve over pasta, chicken or fish, or use as a dip for |
| breadsticks. |
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| source: "the florida tomato committee" |
| yield: "3 cups" |
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| per serving (excluding unknown items): 71 calories; 4g fat (45.2% calories |
| from fat); 2g protein; 9g carbohydrate; 2g dietary fiber; 0mg cholesterol; |
| 371mg sodium. exchanges: 0 grain(starch); 1 1/2 vegetable; 1/2 fat. |
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| (ID: 73586) Mirror: rec.food.recipes: Thu, Aug 18, 2005 |