Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Italian plum tomatoes -- |
\N \N | Cored |
\N \N | 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
Recipe By :