10 plum tomatoes
2 thick slices of yellow onion
4 cloves of garlic
Salt and pepper to taste
1 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp parmesean cheese
1 Tbsp chopped parsley
Preheat oven to 350.
Cut the tomatoes lengthwise and throw them in a pan with peeled garlic cloves and the slices of onion, seasoning it all with salt, pepper, and olive oil. I had the skins of the tomatoes facing up.
Bake for 45 minutes.
Take the skin off the tomatoes and throw them away. It is super easy, they slide right off--just use your tongs to pull them off!
Then put everything (including the liquid in the pan) into a blender with the chicken broth and blend.
You do not need to blend until everything is smooth if you want bits and chunks in it.
After blending, put it in a saucepan with the parmesan and parsley and simmer for about 10 minutes.
Thanks! I just made this, it was so easy. Haven't tasted it yet, but it sure has to be healthier than those sodium filled versions you get in a can.
ReplyDeleteThis was yummy... but I should have paid attention and realized that it serves one. Ha! So it became a base for all kinds of leftovers and turned into a tomato-y stew.
ReplyDeleteI thought cheese was not on this diet?
ReplyDeleteI thought cheese was not on this diet?
ReplyDeleteYes it is, in moderation -- and fat free or lowfat. In Cycle 1, 2 Tablespoons = 1 condiment-sized serving of fat-free cheese.
ReplyDelete