4 pts plus; 17g carbs; 4g fiber
* Exported from MasterCook *
Grilled Tomato Sauce from The Greens [restaurant]
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
This sauce is lightly seasoned so that the flavor that comes from grilling
or broiling can be appreciated. It can be used as it is, or as a basis for
more complex sauces, such as the Grilled Tomato Sauce with Basil and the
sauces used in the Mexican dishes
Makes about 1 1/2 cups (3 one-half cup servings)
Grilling tomatoes over a wood fire imparts a smoky fragrance that, aside
from the tomato itself, is the main flavoring in this sauce. It goes
beautifully with many dishes, particularly those made with corn.
With a grill going constantly in the restaurant, it is a simple matter to
roast tomatoes whenever needed, but for the home cook it is more
complicated. Take advantage of other grilling occasions to roast a number
of good ripe tomatoes, and later make a sauce, which can be frozen or
refrigerated for use within a day or two. Alternatively, the tomatoes, can
be broiled or roasted over a flame.
Cuisine:
"Mediterranean"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 10g Fat (53.5%
calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 30mg Sodium. Exchanges: 3 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0
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