Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender. Blend until well-blended. Strain through a sieve or cheesecloth. Yield: 2 cups Nutrtional information per serving: Per tablespoon: 160 Calories, 18 grams of fat (Courtesy of Chef Scott Hunnel, Victoria & Alberts, Florida ) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE87 Posted to MC-Recipe Digest V1 #639 by email@example.com (Shermeyer-Gail) on Jun 07, 1997
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 955 (100%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 78.8g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 955
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