barbecue sauce #28 lowfat

Categories
Bbq sauces
Yield
1 Servings
MeasureIngredient
1 pounds Italian plum tomatoes --
  Cored
  Seeded
20 millilitres Garlic -- finely chopped
2 tablespoons Onion -- finely chopped
1 teaspoon Chili flakes
½ teaspoon Corn oil
2 tablespoons Water
2 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons Red wine vinegar
2½ tablespoon Molasses
1 teaspoon Mustard powder
¼ teaspoon Salt
½ teaspoon Tabasco sauce

In a food processor, puree the tomatoes, and set aside. IN a 1½ quart saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes. Add the pureed tomatoes and remaining ingredients, and simmer for 15 minutes, uncovered. YIELD: Makes 2 cups Each ¼-cup serving: 32 cals, 0.7gm protein, 0.4gm total fat, 7.1gm carbo, 0mg chol, 0.9gm fiber, 95mg sodium, 19mg calcium Exchanges: 1 ¼ vegetable

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