Try this Sun-Dried Tomato Puree Ala Nettie Cronish recipe, or contribute your own.
Suggest a better descriptionBring tomatoes and water to a boil in small, heavy-bottomed saucepan. Reduced heat and simmer gently for 15 minutes. Transfer tomatoes and their liquid to food processor or blender. Process for several minutes until sauce is smooth, adding more water if necessary. Pack puree into clean jar. Cover the top with olive oil. Cover jar tightly. Makes 3/4 cup. Keeps up to 1 week in the refrigerator. Per 1/4 cup serving: calories 52, protein 1 g, carbos 6 g, fat 3 g. This puree can replace everyday tomato paste (and the author claims that the puree is far superior in taste to the store bought tomato products). If you mix w/plain grains, you have another tasty layer for any casserole. NOTE: Only add olive oil if you want to refrigerate for later use. Source: Netties Vegetarian Kitchen, by Nettie Cronish, 1996. ISBN: 0-929005-80-5. Nettie Cronish owned "Vegetarian Goumet Delights", a vegetarian catering company in Toronto, and she owned a deli at a health food store, Goldberries in Toronto. She also created a vegetarian frozen food business and shes is a cooking teacher. Recipe by: Netties Vegetarian Kitchen, by Nettie Cronish
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 1 servings | ||
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Calories: 80 | ||
Calories from Fat: 80 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 80
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