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|
|Calories from Fat: 14 (25%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 55
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