4.5/5
(13 Votes)
Ingredients
- 1 large onion, sliced
- 1 tablespoon butter or olive oil
- 1 28 ounce can whole tomatoes
- 3/4 cup dried tomatoes (not oil packed)
- 1/2 6 ounce can no-salt-added tomato paste
- 1 14 ounce can reduced-sodium chicken broth or vegetable broth
- 1/2 cup sliced celery (1 stalk)
- 2 tablespoons snipped fresh parsley or cilantro
- 2 - 3 teaspoons lime juice or lemon juice
- Dairy sour cream
- Fresh Italian (flat-leaf) parsley
Preparation
Step 1
1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender. 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. 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.
2. In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through. Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings.
You'll also love
-
Cherry & Apricot Crostata with... 4.6/5 (14 Votes) -
Dessert, Cake: Banana Cake with... 4.6/5 (14 Votes)
You'll also love
-
Thanksgiving Potatoes 4.5/5 (13 Votes) -
Mashed Potato, Rutabaga, And... 4.3/5 (16 Votes)