Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
2 1/2 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes and 1 cup boiling water in a bowl; let stand 15 minutes or until soft. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup soaking liquid.

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  • Place tomatoes, reserved soaking liquid, basil, and remaining ingredients, except chips, in a food processor; process until smooth. Serve with pita chips or baked tortilla chips, if desired.

Nutrition Facts

21 calories; calories from fat 26%; fat 0.6g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.1g; protein 1g; carbohydrates 3.4g; fiber 0.3g; cholesterol 0mg; iron 0.2mg; sodium 67mg; calcium 7mg.
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