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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