Roasted Tomato Basil Spread
Makes 8 tablespoons
14 1/2 oz. diced canned tomatoes, very well drained but reserve juice
cooking spray like PAM
2 teaspoons dehydrated minced onion
2 teaspoons dried basil
up to 2 tablespoons olive oil
1. Preheat oven to 375F
2. Drain tomatoes very well, reserving juice
3.Spray cookie sheet with cooking spray
4.Put tomatoes on cookie sheet spreading out nicely so heat can dry the tomatoes. Roast for about 18-20 minutes, turning after the first 5 to 7 minutes or so, re-spread, and then repeat every few minutes until dried and at desired doneness. You want them dry, but not shriveled up.
5. While tomatoes are roasting, add the onion and basil to the reserved tomato juice. Let rehydrate for 5 minutes or so. Drain juice.(Discard juice or save to use in another recipe.)
6. When tomatoes are done. add the tomatoes, onion, basil and one tablespoon olive oil to food processor (small basket attachment works great) and pulse two or three times. If too thick for your liking, add the second tablespoon of olive oil. Pulse again to desired conistency.
Store in tightly covered container in fridge
For entire recipe
Dietary Fiber 4.4g
Net Carbs 16.7g
Dietary Fiber .55
Net Carbs 2g
Age 67, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 12/18/2013 on my doctor's scale 231 lbs.
Weight 1/2/2014 on my new home scale 229.4
Weight 3/9/2014 225