INGREDIENTS

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