Ingredients:
6 plum tomatoes, quartered (about 1-1/2 lb/750 g)
1 onion, coarsely chopped
3 cloves garlic
2 tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1-1/2 cups (375 mL) sodium-reduced chicken stock
Preparation:
In roasting pan, toss together tomatoes, onion, garlic, oil, salt and pepper; pour stock over top. Roast in 400°F (200°C) oven, stirring occasionally, for 1 hour or until very tender. Let cool slightly.
In blender, blend tomato mixture until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Servings:
Yields: 3 cups
Serving Size: 1 tbsp
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
49
1 g
3 g
0
5 g
1 g
0 mg
167 mg
-
1
2
6
15
5
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
49
1 g
3 g
0
5 g
1 g
0 mg
167 mg
-
1
2
6
15
5
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
49
1 g
3 g
0
5 g
1 g
0 mg
167 mg
-
1
2
6
15
5
