Yield: 1 Servings
|Onion finely chopped
|Carrot finely chopped
|Sticks celery finely chopped
|(7oz) tomatoes; add to pan and chop up
|Stock made with 2 stock/bouillon cubes; (veg)
|Freshly ground black pepper
|Herbs & spices to taste; I used 1 teaspoon each of dried oregano and basil
Place chooped vegetables in a large pan with a lid season with salt and pepper.Cook until soft in about ¼ pint of stock.
Add all remaining ingredients cover and cook for about 20 mins until tender and at a consistency to your taste.
Serve as a topping for a baked potato or with mashed potatoes and a green vegetable, with pasta and grated fat free cheese or layered in a lasagne.
I served it over some steamed vegetables and it was delicious.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Aug 11, 1998, converted by MM_Buster v2.0l.