Cooking time: 45 minutes Chilling time: 2 hoursThis is the dish to prepare in late August when home gardens and farmers’ markets are bursting with ripe and ready tomatoes.
Preparation time: 12 minutes Cooking time: 45 minutes Chilling time: 2 hours
1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon water
2 cloves garlic, minced
1½ pounds tomatoes, peeled and chopped
4 tablespoons stemmed and chopped fresh dill + 4 fronds for garnish
3 cups chicken or vegetable broth
Salt
Ground black pepper
1. In a medium pot over low heat, combine the oil, onion, and water. Cook, stirring occasionally, for 12 minutes, or until soft. Add the garlic and cook 5 minutes longer.
2. Increase the heat to medium. Add the tomatoes, dill, and broth. Simmer for 25 minutes, or until the tomatoes are very soft. Season with salt and pepper to taste.
3. Chill in the refrigerator for 2 hours. Serve garnished with dill fronds.
MAKES 4 SERVINGS
Per serving: 92 calories, 10 g carbohydrate, 5 g protein, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 61 mg sodium, 2 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 2 vegetable, ½ meat, 1 fat
