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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe in a recent issue of Eating Light. Ingredients:
2 teaspoons light butter |
3/4 cup chopped shallot |
1 (28 ounce) can diced tomatoes with juice |
1 (14 ounce) can chicken broth |
3 tablespoons tomato paste |
2 tablespoons chopped dill |
Directions:
1. 1. Melt butter in a saucepan. Add shallots. Cover and cook over medium-low for 5 minutes occasionally stirring.
2. 2. Add tomatoes with juice, broth and tomato paste. Boil. Reduce heat and simmer for 5 minutes.
3. 3. Remove from heat, stir in dill.
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