5 PTS PLUS; 9g Carbohydrate; 2g Dietary Fiber
* Exported from MasterCook *
Grilled Tomato Sauce with Basil from The Greens [restaurant]
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Grilled Tomato Sauce -- see below
4 Tablespoons virgin olive oil
1 cup basil leaves -- loosely packed
2 cloves garlic
1/2 teaspoon coarse sea salt
Pepper
Balsamic vinegar -- to taste
Prepare the grilled tomato sauce. cook it until it is somewhat further
thickened, and set aside.
Pour the oil into a blender, add half the basil, and blend until it is
fairly incorporated. Gradually add the rest of the basil, and blend until
it is fairly smooth but a little of the texture remains. Add this to the
tomatoes.
Pound the garlic with the sea salt in a mortar until it forms a smooth
paste. Stir into the sauce. and season to taste with freshly ground black
pepper, the vinegar, and some table salt if necessary.
MAKES 2 CUPS
This thick sauce with its faintly smoky background can be used with many
things - warm pastas and pasta salads, grilled vegetables, as a flavoring
in a vinaigrette, or as a dressing in a pita sandwich or pan bagnat.
Covered and refrigerated, it will keep several days.
Grilled Tomato Sauce from The Greens [restaurant]
8 medium tomatoes -- about 2 pounds (8 to 10)
2 Tablespoons olive oil -- or corn oil
1/2 small onion -- finely chopped
Salt
Sugar -- if necessary
Wash the tomatoes and grill them over the coals, gradually turning them so
the entire surface of the skin blisters and chars slightly. Pull off any
pieces of skin that have become blackened and hard, but leave on
everything else. Roughly puree the tomatoes in a blender or food
processor, leaving a little texture. Heat the oil, add the onion, and
cook it gently until it is soft and translucent, about 8 minutes. Add the
pureed tomatoes, and cook them over medium heat until they have thickened
slightly and the excess water has evaporated, 5 to 10 minutes. Taste, and
season with salt. If the tomatoes are very acid add a pinch or two of
sugar to correct the acidity.
For broiling the tomatoes: Lower your broiling rack to the lowest notch
and line it with foil. Broil the tomatoes, turning them frequently with a
pair of metal tongs, until they are blistered and lightly charred; then
proceed with the recipe.
Makes about 1 1/2 cups (3 one-half cup servings)
Cuisine:
"Mediterranean"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 14g Fat (73.2%
calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 977mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 1506 0 0 0 0 0 0
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