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Tuesday, March 11, 2014

Rosemary Stewed Tomatoes

Rosemary Stewed Tomatoes

This aromatic will perfume your kitchen as it simmers, inspiring your taste buds to happy dreams of dinner!

Serves 4 (1/2 cup)

¾ cup finely chopped celery
¾ cup finely chopped onion
2 (15-ounce) cans diced tomatoes, undrained
¼ cup splenda Granular
1 teaspoon dried rosemary
2 teaspoon reduced-caloric margarine
1/8 teaspoon black pepper

In a medium sprayed with butter-flavored cooking spray, sauté celery and onion for 6 to 8 minutes or just until vegetables are tender. Stir in undrained tomatoes. Add SPLENDA, rosemary, margarine, and black pepper. Mix well to combine. Lower heat and simmer for 10 minutes for until mixture is heated through, stirring occasionally

Each serving equals

HE: 2 ¾ Vegetable*1/4 Fat*6 Optional Calories
77 Calories*1 gm Fat*2 gm Protein
15 gm Carbohydrate*313 mg Sodium*
55 mg Calcium*4 gm Fiber

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