Tomato Fondue

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* Exported from MasterCook *

 

Tomato Fondue

 

Recipe By : Low-Fat Dips & Spreads by Jody Weatherstone, modified

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Sauces And Marinades

 

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. 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