Ingredients
10 tomatoes (about 2½ lbs.)
3 TBSP vegetable oil
1 medium onion, minced
3 cloves garlic, crushed
½ tsp dried thyme leaves
½ cup fresh coriander, basil, or tarragon leaves, chopped fine
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10 tomatoes (about 1130 grams)
3 TBSP (45 ml) vegetable oil
1 medium onion, minced
3 cloves garlic, crushed
½ tsp (2.5 ml) dried thyme leaves
10 grams fresh coriander, basil, or tarragon leaves, chopped fine
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Instructions
- Bring a large pot of water to a boil.
- Dip the tomatoes in the boiling water and slip off the skins.
- Cut the tomatoes in half and squeeze out the seeds and juice.
- Chop the pulp into small dice.
- In a heavy saucepan, heat the oil and sauté the onion and garlic until softened.
- Add the tomatoes and herbs and simmer over moderate heat until the liquid has evaporated, about 20 to 25 minutes.
- Stir occasionally to prevent sticking.
- Remove from heat and serve at room temperature.
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Nutritional Info
Storage
Notes
Used with permission from
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