The EatingWell Diet (2007)
Invest a little extra time in this recipe to slow-roast the tomatoes and you're rewarded with a rich, earthy flavor with almost no fat.
Active Time: 10 minutes |
Total Time: 2 hours
12 ounces plum tomatoes, halved lengthwise and cored
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning mix
1 teaspoon kosher salt
Freshly ground pepper, to taste
2 tablespoons sherry vinegar, or red-wine vinegar
Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.
Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.
Per 2-tablespoon serving :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
1 g Carbohydrates;
0 g Protein;
0 g Fiber;
99 mg Sodium;
59 mg Potassium
Exchanges: Free food
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.