Saturday, March 6, 2010


Serves: 5
Serving size: 1 Cup
WW points: 2pt
4 Cups canned diced Tomatoes or 4 Pounds Tomatoes
1 Cup Water
1/2 tsp Olive Oil   
1 Medium Leek or Spring Onion (Chopped) 
1 Clove Garlic (Minced)        
1/2 Cup Fat-ree Evaporated Milk   
2 Tbsp Basil/Tulsi (Chopped) 
Salt and Pepper to taste
Preparation (If using fresh tomatoes)
  1. Boil the water in a pan, enough to soak the tomatoes.
  2. Put the tomatoes in the water, turn off the flame. Cover the pan. 
  3. Soak tomatoes in water until the skin of tomatoes starts to crack about 10 minutes.
  4. Drain the water, let the tomatoes cool, then peel the skin off.
  5. Mash the tomatoes with masher or blend in blender to form a puree.
  6. Strain it through the strainer to catch any lumps and seeds. 
  1. Heat oil in a large pan on medium flame.
  2. Add garlic, leek or spring onion, and salt. Cook for about 2 minutes until soft.
  3. Add canned tomatoes/tomato puree, water, and pepper to taste. Cover and simmer for 5 minutes. 
  4. Puree the mixture in blender or use immersion blender.
  5. Return the mixture to the pan. Add evaporated milk. Simmer for another minute.
  6. Mix in basil/tulsi, serve hot.

Please let me know how you feel about this recipe, by leaving me your valuable comments.

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