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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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from better homes and gardens Ingredients:
1 large onion, sliced |
1 tablespoon butter or 1 tablespoon olive oil |
28 ounces whole tomatoes |
3/4 cup dried tomatoe (not oil packed) |
3 ounces no-added-salt tomato paste |
1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth |
1/2 cup sliced celery (1 stalk) |
2 tablespoons snipped fresh parsley or 2 tablespoons cilantro |
2 -3 teaspoons lime juice or 2 -3 teaspoons lemon juice |
sour cream |
fresh italian parsley (flat-leaf) |
Directions:
1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.
2. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool.
3. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
4. In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through.
5. Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings.
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