An absolutely delicious way to use those summer tomatoes. Suggestion: serve with grilled goat cheese sandwiches.

2 lbs. Roma or other very firm tomatoes, quartered and stemmed
1 large red pepper, seeded, stemmed, quartered
2 Tbs. olive oil
2 Tbs. minced garlic from a jar (or 4 cloves)
2 cups fat-free chicken broth
1/4 cup fresh basil, packed
1/2 Tbs. balsamic vinegar
1/2 Tbs. sugar
1 tsp. salt
1 tsp. pepper

1) Preheat oven to 375 degrees.
2) Toss the tomatoes, peppers, garlic and oil.
3) Place mixture on baking tray or roasting pan with tomatoes cut side up.
4) Sprinkle with salt and pepper and roast for one hour.
5) Dump the entire contents of the pan into a food processor. Add at least one cup of stock, vinegar, sugar, and basil. Blend until smooth.
6) On stove top, heat to bubbling with remaining stock. Serve either hot or cold.

Servings: 4, Yield: 4 cups

Nutrition Facts Nutrition (per serving): 136.1 calories; 48% calories from fat; 7.5g total fat; 0.0mg cholesterol; 841.0mg sodium; 697.3mg potassium; 16.6g carbohydrates; 3.9g fiber; 9.5g sugar; 12.8g net carbs; 3.5g protein; 4.1 points.

Tips – If increasing this recipe, be sure to use more than one roasting pan, if necessary, in order to allow tomatoes to be in a single layer and not stacked on top of each other.

Comments(1)