This was very easy to put together, and hopefully will satisfy my father-in-law’s taste for tomatoes. Can be served over pasta, on a quick pizza, or added to the cauliflower soup for a different taste. Low in potassium, if you stick to the portion size.
- 4 cups roasted red peppers (about 5)
- 1 medium yellow onion, peeled and quartered
- 1/2 head oven-roasted garlic
- 1 14.5 ounce can no-salt added tomatoes
- 1 cup water
Roast the peppers, onion (peeled and quartered), and the garlic head (left whole), in the oven at 375 for 45 minutes to 1 hour. When the peppers are done, place them in a sealed container, where they will continue to steam until they have cooled down, making them easier to peel.
Throw everything into a blender, and process for a few minutes until it is smooth. Freeze in 1/3 or 1/4 cup portions in muffin tins. When the sauce is frozen, run the bottom of the muffin tin under hot water and pop out on a tray. Transfer the portioned servings into a freezer bag and return to the freezer.
There, you have perfectly portioned serving sizes!
This recipe is from the Davita.com website, where there are many, many kidney and diabetic/kidney recipes, complete with nutritional breakdowns.
yield; 4 1/2 cups total
serving size: 1/3 cup
about 12 -1/3 cup servings
100 calories
4 carbs
@ 40 mg sodium
197 mg potassium
icookforleftovers 