Low Fat Tomato Recipes

Ingredients:

2 lb large plum tomatoes
2 tbsp olive oil
1 tsp granulated sugar
1 small dried chiles, broken, up to 2 -or 1/4 teaspoon crushed red peppe
2 onions -very finely chopped
2 large garlic -crushed and peeled
1 1/2 tsp paprika -preferably spanish
1 tbsp chopped fresh oregano -or 1 teaspoon dried oregano
28 oz italian plum tomatoes -well drained and chopped -reserve liquid
6 cup reduced-sodium chicken broth, defatted
salt & freshly ground black pepper, to taste
8 large shrimp, optional -1/2 pound
2 tbsp snipped fresh chives -or slivered basil leaves
garlic crostini -see recipe

Instructions:

1. Preheat oven to 225°F. Lightly oil a large baking sheet with sides or
coat it with nonstick spray.

2. Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a
single layer on prepared baking sheet. Drizzle with 1 tablespoon oil and
sprinkle with sugar. Roast for 3 hours, or until very soft and wrinkled.
Let cool and set aside.

3. Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablespoon oil
and dried chilies (or crushed red pepper) over medium-low heat. Add onions
and garlic and cook, stirring, until lightly browned, 10 to 12 minutes. Add
paprika and oregano and cook, stirring, for 1 minute more.

4. Add canned tomatoes and chicken broth. Bring to a boil, reduce heat to
low and simmer, partially covered, for 25 minutes. Remove from heat and let
cool.

5. Strain soup into a bowl; transfer solids to a food processor or blender.
Puree until smooth, adding a little broth if necessary. Return puree and
broth to pot. Whisk to combine.

6. Using a food mill, puree reserved roasted tomatoes. (Alternatively, slip
off skins, puree in a food processor and strain through a coarse sieve.)
Add puree to soup. (If the soup is too thick, add a little of the reserved
canned tomato liquid.) Season with salt and pepper.

7. If using shrimp, cook in a large saucepan of boiling salted water until
they just turn pink, 1 to 2 minutes. Drain and let cool. Peel shrimp and
cut in half lengthwise.

8. Ladle into warmed soup bowls and garnish with shrimp, if using, and
chives (or basil). Serve immediately, with Garlic Crostini.

MAKES 9 CUPS, FOR 8 FIRST-COURSE SERVINGS.

210 calories per serving; 6 grams protein; 6 grams fat (0.8 gram saturated
fat); 32 grams carbohydrate; 765 mg sodium; 4 mg cholesterol; 4 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8