| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg05 | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sun-dried tomatoes, not in |
| oil | ||
| 1 | c | Water |
| 2 | t | Extra virgin olive oil |
INSTRUCTIONS
Bring tomatoes and water to a boil in small, heavy-bottomed saucepan. Reduced heat and simmer gently for 15 minutes. Transfer tomatoes and their liquid to food processor or blender. Process for several minutes until sauce is smooth, adding more water if necessary. Pack puree into clean jar. Cover the top with olive oil. Cover jar tightly. Makes 3/4 cup. Keeps up to 1 week in the refrigerator. Per 1/4 cup serving: calories 52, protein 1 g, carbos 6 g, fat 3 g. This puree can replace everyday tomato paste (and the author claims that the puree is far superior in taste to the store bought tomato products). If you mix w/plain grains, you have another tasty layer for any casserole. NOTE: Only add olive oil if you want to refrigerate for later use. Source: Nettie's Vegetarian Kitchen, by Nettie Cronish, 1996. ISBN: 0-929005-80-5. Nettie Cronish owned "Vegetarian Goumet Delights", a vegetarian catering company in Toronto, and she owned a deli at a health food store, 'Goldberries' in Toronto. She also created a vegetarian frozen food business and she's is a cooking teacher. Recipe by: Nettie's Vegetarian Kitchen, by Nettie Cronish Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 7.7mg
Potassium: 2.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g