| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Fondue | 8 | servings |
INGREDIENTS
| 1 | md | Onion; finely chopped |
| 1 | c | Red wine |
| 28 | oz | Crushed tomatoes |
| 2 | Bay leaves | |
| 1 | tb | Sugar |
| 2 | ts | Chopped fresh thyme or 1 tsp. dried |
| 2 | tb | Cornstarch |
| 1/4 | c | Cold water |
| 1 | c | Diced fresh tomatoes |
| Salt and black pepper | ||
| 2 | tb | Grated fatfree Parmesan cheese; if desired |
| Chopped fresh parsley for garnish |
INSTRUCTIONS
Lightly coat a large saucepan or Dutch oven with nonstick cooking spray. Add the onions and saute over medium heat for 2 to 3 minutes, until they just begin to color. Add the wine, crushed tomatoes, and bay leaves and simmer 10 minutes, until slightly thickened. Stir in the sugar and thyme. In a small cup, dissolve the cornstarch in the water. Add to the tomato mixture and simmer, stirring, 1 to 2 minutes, until thickened and glossy. Stir in the diced tomatoes. Season with salt and pepper to taste. Remove bay leaves. Transfer to blender and blend until smooth. Pour into fondue pot or keep warm for serving. Sprinkle with grated fatfree Parmesan cheese, if desired, and chopped fresh parsley and serve with chunks of crusty Italian bread. Makes 4 cups (32 servings) Per Serving: 20 cal; 0.27g fat; 2.83g carb; 0.55 g prot; Recipe by: Low-Fat Dips & Spreads by Jody Weatherstone, modified Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Dec 28, 1998, converted by MM_Buster v2.0l.
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