Grilled Tomato Sauce - 8g Carbs, 2g Fiber - 1 pt plus
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 15%) - Vegan
8 medium tomatoes -- ( to 10) about 2 pounds
Salt
Sugar -- if necessary
Wash the tomatoes and grill them over the coals, gradually turning them so the entire surface of the skin blisters and chars slightly. Pull off any pieces of skin that have become blackened and hard, but leave on everything else. Roughly puree the tomatoes in a blender or food processor, leaving a little texture.
Heat the oil, add the onion, and cook it gently until it is soft and translucent, about 8 minutes. Add the pureed tomatoes, and cook them over medium heat until they have thickened slightly and the excess water has evaporated, 5 to 10 minutes.
Taste, and season with salt. If the tomatoes are very acid add a pinch or two of sugar to correct the acidity.
For broiling the tomatoes: Lower your broiling rack to the lowest notch and line it with foil. Broil the tomatoes, turning them frequently with a pair of metal tongs, until they are blistered and lightly charred; then proceed with the recipe.
This sauce is lightly seasoned so that the flavor that comes from grilling or broiling can be appreciated. It can be used as it is, or as a basis for more complex sauces...
Makes about 1 1/2 cups (6 one-quarter cup servings)
Grilling tomatoes over a wood fire imparts a smoky fragrance that, aside from the tomato itself, is the main flavoring in this sauce. It goes beautifully with many dishes, particularly those made with corn.
With a grill going constantly in the restaurant, it is a simple matter to roast tomatoes whenever needed, but for the home cook it is more complicated. Take advantage of other grilling occasions to roast a number of good ripe tomatoes, and later make a sauce, which can be frozen or refrigerated for use within a day or two. Alternatively, the tomatoes, can be broiled or roasted over a flame.
Source: "Tart it Up by Eric Lanlard"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 1g Fat (11.8% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
15mg Sodium.
Exchanges: 1 1/2 Vegetable.
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 15%) - Vegan
8 medium tomatoes -- ( to 10) about 2 pounds
Salt
Sugar -- if necessary
Wash the tomatoes and grill them over the coals, gradually turning them so the entire surface of the skin blisters and chars slightly. Pull off any pieces of skin that have become blackened and hard, but leave on everything else. Roughly puree the tomatoes in a blender or food processor, leaving a little texture.
Heat the oil, add the onion, and cook it gently until it is soft and translucent, about 8 minutes. Add the pureed tomatoes, and cook them over medium heat until they have thickened slightly and the excess water has evaporated, 5 to 10 minutes.
Taste, and season with salt. If the tomatoes are very acid add a pinch or two of sugar to correct the acidity.
For broiling the tomatoes: Lower your broiling rack to the lowest notch and line it with foil. Broil the tomatoes, turning them frequently with a pair of metal tongs, until they are blistered and lightly charred; then proceed with the recipe.
This sauce is lightly seasoned so that the flavor that comes from grilling or broiling can be appreciated. It can be used as it is, or as a basis for more complex sauces...
Makes about 1 1/2 cups (6 one-quarter cup servings)
Grilling tomatoes over a wood fire imparts a smoky fragrance that, aside from the tomato itself, is the main flavoring in this sauce. It goes beautifully with many dishes, particularly those made with corn.
With a grill going constantly in the restaurant, it is a simple matter to roast tomatoes whenever needed, but for the home cook it is more complicated. Take advantage of other grilling occasions to roast a number of good ripe tomatoes, and later make a sauce, which can be frozen or refrigerated for use within a day or two. Alternatively, the tomatoes, can be broiled or roasted over a flame.
Source: "Tart it Up by Eric Lanlard"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 1g Fat (11.8% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
15mg Sodium.
Exchanges: 1 1/2 Vegetable.
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