Perfect with Prosciutto and Gruyere Strombolis.(Cooking Light Magazine 8-04)
Heat olive oil in a medium saucepan. Add onion and garlic, saute 4 minutes or until onion is tender. Add whole tomatoes, drained, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into blender, add basil, cream and salt. process until smooth.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 | ||
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Calories: 55 | ||
Calories from Fat: 14 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 21.6mg | 1 % | |
Potassium 411.8mg | 11 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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