Make Tomato Provencale: In a saucepan, slowly sweat garlic, shallots and onion in olive oil, stirring to avoid coloring. When vegetables are translucent, add wine and reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet bag. Cook for about 40 minutes and set aside. For the vegetables: Place the sliced vegetables on a baking pan and season with salt and pepper. Place under hot broiler until vegetables are soft, but not mushy. Remove from heat and cool. Dice grilled vegetables and combine with Tomato Provencale. Season to taste with salt and pepper. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (2326g)|
|Recipe Makes: 1|
|Calories from Fat: 109 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 1800.1mg||62 %|
|Potassium 6969.1mg||183 %|
|Total Carbohydrate 154.5g||45 %|
|Dietary Fiber 46.9g||188 %|
|Sugars, other 107.6g|
|Protein 31.8g||45 %|
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Calories per serving: 760
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