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* Tomatoes: Use 4 large or about 3 pounds = 8 cups. ** If homemade pie crust is used, freeze the crust prior to filling with tomato mixture. In large skillet heat oil, add onions and garlic.Saute until tender, about 3-5 minutes. Add tomatoes. Cook over medium-high heat until soft, about 15 minutes, stirring occasionally. Sprinkle on parsley, flour, salt and black pepper and stir until well mixed. Cool. Spoon into frozen, unbaked pie shell. Sprinkle with cheese. Bake 20 minutes or until browned in 375-degree oven. Cool 5 minutes before serving. Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 09:40:38 -0500 From: LD Goss
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (73%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 38mg||1 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.4g|
|Protein 0.5g||1 %|
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Calories per serving: 44
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