Post by chief_cook2 on Jan 23, 2003 17:11:03 GMT -6
4 plum tomatoes
Salt and pepper to taste
1 tablespoon red wine or sherry vinegar
1 1/2 teaspoons honey, or to taste
1 teaspoon freshly grated lemon zest
1/2 cup water
Preheat oven to 450 degrees. Slice tomatoes in half lengthwise.
In a shallow baking pan arrange tomatoes in one layer, cut sides up,
and season with salt and pepper. Roast tomatoes in middle of oven about
35 minutes, or until very soft and skin is dark brown. Cool to room
temperature.
In a blender or food processor puree tomatoes with vinegar, honey,
lemon zest, water and salt and pepper to taste. Makes about 1 cup.
Per tablespoon: 9 calories (10 percent from fat), 0.1 g fat (0
saturated, 0 monounsaturated), 0 cholesterol, 0.3 g protein, 2 g
carbohydrates, 0.4 g fiber, 2.8 mg sodium.
the dressing keeps, covered and chilled, for a week.
Salt and pepper to taste
1 tablespoon red wine or sherry vinegar
1 1/2 teaspoons honey, or to taste
1 teaspoon freshly grated lemon zest
1/2 cup water
Preheat oven to 450 degrees. Slice tomatoes in half lengthwise.
In a shallow baking pan arrange tomatoes in one layer, cut sides up,
and season with salt and pepper. Roast tomatoes in middle of oven about
35 minutes, or until very soft and skin is dark brown. Cool to room
temperature.
In a blender or food processor puree tomatoes with vinegar, honey,
lemon zest, water and salt and pepper to taste. Makes about 1 cup.
Per tablespoon: 9 calories (10 percent from fat), 0.1 g fat (0
saturated, 0 monounsaturated), 0 cholesterol, 0.3 g protein, 2 g
carbohydrates, 0.4 g fiber, 2.8 mg sodium.
the dressing keeps, covered and chilled, for a week.