* 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
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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;
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Nutr. Assoc. : 0 0 5305 0 0 1492 0 0 0 0 0 0
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