Source: EatingWell Magazine, July/August 2014
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Seed your tomatoes for seed-free soups, sauces and stews: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing.
Serving Size: about 1 cup
83.8 calories; protein 3.3g 7% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 5.6g 22% DV; sugars 7g; fat 2.3g 4% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 1601.9IU 32% DV; vitamin c 50.3mg 84% DV; folate 77.8mcg 19% DV; calcium 78.4mg 8% DV; iron 1.1mg 6% DV; magnesium 62.3mg 22% DV; potassium 670.5mg 19% DV; sodium 304.7mg 12% DV; thiamin 0.2mg 20% DV.
3 vegetable, 1/2 fat