Yield: 8 Servings
|1 \N||Yellow squash; chopped|
|1 \N||Carrot; chopped|
|1 \N||Zucchini; chopped|
|1 tablespoon||Chopped garlic|
|2 tablespoons||Olive oil|
|8 cups||Canned diced tomatoes with juice|
|4 cups||Tomato puree|
|1 teaspoon||Chopped oregano|
|1 teaspoon||Chopped basil|
|\N \N||Salt & Pepper to taste|
|1 cup||Heavy whipping cream|
|\N \N||Croutons; optional|
|\N \N||Grated Parmesan cheese; optional|
|½ \N||Onion; chopped|
</flushright></flushright></x-rich><x-rich><flushright><flushright> Here is another recipe from the May 6, 1996 edition of the Los Angeles Times, Culinary SOS column written by Rose Dosti. This recipe comes from the Misto Caffe and Bakery in Torrance, CA.
Saute, zucchini, squash, carrot, onion and garlic in olive oil in saucepan over medium-low heat until tender, about 10 minutes. Add tomatoes, tomato puree, oregano, basil and salt and pepper to taste. Simmer 25 minutes.
Process in batches in blender until smooth and thick. Return mixture to saucepan, add whipping cream, stirring constantly, over low heat until cream is heated through, about 10 minutes. Top with croutons and cheese if desired.
Each serving without croutons or cheese: 250 calories; 470 mg sodium; 41 mg cholesterol; 15 grams fat; 27 grams carbohydrates; 6 grams protein; 2.56 grams fiber. Date: Tue, 19 May 1998 14:10:20 +0000 Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@...> on May 19, 1998