barbecue sauce -- lowfat
| Measure | Ingredient |
|---|---|
| 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 Recipe By :
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