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tomato-fondue recipe

Date: Mon, 28 Dec 1998 03:22:50 -0800
From: Kathleen (schuller@ix.netcom.com)

                     *  Exported from  MasterCook  *

                              Tomato Fondue

Recipe By     : Low-Fat Dips & Spreads by Jody Weatherstone, modified
Serving Size  : 8    Preparation Time :0:00
Categories    : Fondue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- finely chopped
   1      cup           red wine
  28      ounces        crushed tomatoes
   2                    bay leaves
   1      tablespoon    sugar
   2      teaspoons     chopped fresh thyme or 1 tsp. dried
   2      tablespoons   cornstarch
     1/4  cup           cold water
   1      cup           diced fresh tomatoes
                        salt and black pepper
   2      tablespoons   grated fatfree Parmesan cheese -- if desired
                        Chopped fresh parsley for garnish

Lightly coat a large saucepan or Dutch oven with nonstick cooking spray.
Add the onions and saute over medium heat for 2 to 3 minutes, until they
just begin to color.  Add the wine, crushed tomatoes, and bay leaves and
simmer 10 minutes, until slightly thickened.  Stir in the sugar and thyme.

In a small cup, dissolve the cornstarch in the water.  Add to the tomato
mixture and simmer, stirring, 1 to 2 minutes, until thickened and glossy.
Stir in the diced tomatoes.  Season with salt and pepper to taste.  Remove
bay leaves.  Transfer to blender and blend until smooth.  Pour into fondue
pot or keep warm for serving.  Sprinkle with grated fatfree Parmesan
cheese, if desired, and chopped fresh parsley and serve with chunks of
crusty Italian bread.

Makes 4 cups (32 servings) Per Serving: 20 cal; 0.27g fat; 2.83g carb;
0.55g prot;

kwlacto lacto