* Exported from MasterCook *
Quick Tomato and Garlic Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/3 cup extra virgin olive oil
3 garlic cloves -- sliced thin
4 cups peeled and chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
In a 12-inch saute pan, warm the oil over gentle heat. Add the garlic, stir to evenly distribute, and cook until it just begins to sizzle and the aroma is apparent.
Add the chopped tomatoes, salt and pepper. Increase the heat slightly. Cook until the tomatoes have just begun to release some of their juices into the olive oil and a slight emulsion is formed, about 5 minutes.
Taste and adjust for salt and pepper.
Yields 1 quart (8 one-cup servings).
Fully ripe tomatoes with dry, firm flesh - especially the ones shaped like bananas, bell peppers, tomato peppers (round angular or ribbed), sausages, or giant plums - dissolve quickly into thick, flavorful pan sauce when paired with garlic. Toss with pasta or position in the middle of soft, creamy polenta.
Description:
"Tomatoes"
Source:
"The Heirloom Tomato From Gardening to Table by Amy Goldman, Bloomsbury Press, 2008."
S(Formatted by Chupa Babi):
"Aug 2008"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 101 Calories; 9g Fat (79.2% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 2689 0 0
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