Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounce can diced tomatoes
- ⅔ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Core tomatoes then cut into pieces and place in a blender and blend until pureed.
Strain through a sieve into a bowl.
Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot then add garlic and sauté briefly until light brown.
Add the tomato puree and bring to a boil then simmer gently about 5 minutes.
Strain through a fine-mesh sieve into a bowl and discard the solids.
Rinse out the saucepan then return the tomato juice to pan and bring to a boil.
Simmer and strain twice more until the tomato juice is as thick.
Add lemon juice, salt and pepper.
This is good over fish, chicken or pork.
Category:Cathy's Recipes
Category:Tomato Recipes
Category:Vinaigrette Recipes