You don't have to use grape tomatoes. Any sort of small, sweet grape or cherry tomato will work. If it's not summer, look for Nature Sweet "Cherub" grape tomatoes. They're a little pricey, but delicious even in the winter.
4 cups grape tomatoes
1 t olive oil
kosher salt and black pepper, to taste
1 clove garlic, minced
1 1/2 cup fat-free chicken broth (or vegetable broth)
4 T non-fat instant dry powdered milk
2 T parsley, chopped
1 T basil, slivered
Preheat oven to 400.
Combine tomatoes, olive oil, and a pinch of salt and pepper in a bowl. Toss to coat.
Lightly spray a cookie sheet with non-stick spray.
Spread tomatoes evenly on the cookie sheet and roast for about 12 minutes or until golden and soft.
Stir in minced garlic and roast 5 more minutes.
Puree the mixture in a blender with the chicken broth.
Pour the tomato mixture into a large saucepan.
Bring to a gentle boil then let simmer for 10 minutes.
Remove from heat and stir in the powdered milk, basil, and parsley.
Servings: 3 (serving size is 1 cup)
Points: 1
Per Serving:
* Calories: 69.2
* Total Fat: 1.6 g
* Cholesterol: 1.3 mg
* Sodium: 276.9 mg
* Total Carbs: 11.1 g
* Dietary Fiber: 0.0 g
* Protein: 2.3 g
The Johnson Family Cookbook