| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soups &, Stews |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red bell peppers |
| 2 |
lb |
Tomatoes; halved and seeded |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 4 |
|
Garlic cloves; minced |
| 1 1/2 |
c |
Tomato juice |
| 1 |
tb |
Chopped fresh marjoram |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Marjoram sprigs; optional |
INSTRUCTIONS
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place
bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet;
flatten peppers with hand. Broil 15 minutes or until vegetables are
blackened. Place peppers in a zip-top plastic bag; seal, and let stand 10
minutes. Peel peppers and tomatoes; chop. Place half of chopped peppers and
half of chopped tomatoes in a blender; process until smooth. Set aside.
3. Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover
and cook 5 minutes. Add pureed vegetables, remaining chopped bell peppers
and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook
over medium heat until thoroughly heated. Garnish with marjoram springs, if
desired.
Yield: 5 servings (serving size: 1 cup).
Calories: 253 (29 % from fat); fat 8.2 g (sat 3.1 g, mono 3.1 g, poly 0.4
g); protein 26.7 g; carbohydrates 15.2 g; fiber 1.8 g; cholesterol 77 mg;
iron 4.4 mg; sodium 263 mg; calcium 33 mg.
Recipe by: Cooking Light Magazine, June 1997, page 175
Posted to Bakery-Shoppe Digest V1 #232 by 4paws@netrax.net (Shermeyer-Gail)
on Sep 12, 1997
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