1 medium tomato, peeled and chopped
6 ounces tomato juice
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1/4 teaspoon hot sauce (optional)
Combine all ingredients in blender container. Cover and process until smooth. Cover and chill. To reduce sodium, use no-salt-added tomato juice.
Yield: 1 1/2 cups
Serving size: 2 tablespoons
Nutrition Facts
Per Serving:
Calories: 5
Carbohydrate: 1 g
Protein: trace
Fat: trace
Sodium: 55 mg
Exchanges per serving: free
