3 1/2 lbs fresh tomatoes (approximately 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tbsp olive oil
2 tbsp fresh thyme leaves
1 tsp salt
1/4 tsp pepper
12 fresh basil leaves, optional
Preheat oven to 400-degrees. Grease a 15x10x1-inch baking pan and place tomatoes, onion and garlic on the pan; drizzle with oil. Sprinkle with the thyme, salt and pepper; toss to coat. Roast 25 to 30 minutes or until tender, stirring once. Cool slightly.
Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with julienned basil.
Yield: 6 servings Per serving: 107 calories, 5g fat (1g sat), 0 cholesterol, 411 sodium (reduce or eliminate salt to cut back on sodium), 15g carbs, 4g fiber, 3g protein. Diabetic exchanges: 1 starch, 1 fat
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