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Protein: 3 g
Fat: 5 g
Cholesterol: 5 mg
3 T. olive oil
3 whole onions, thinly sliced
14 ounces roasted red peppers, drained
2 t. fresh thyme leaves
2 T. tomato paste
½ cup grated Parmesan cheese
½ cup part-skim ricotta cheese
raw vegetables or toasted baguette slices
Heat oil in a wide frying pan over medium-low heat. Add onions and
cook until very soft and golden (about 30 minutes); stir
occasionally at first, then more often as onions begin to turn
golden; do not brown. Add peppers, thyme leaves, and tomato paste
to onions; cook, stirring often, for 5 minutes. Cool slightly. In a
blender or food processer, whirl pepper mixture, Parmesan cheese,
and ricotta cheese until pureed. Transfer to a serving bowl. Cover
and refrigerate until next day. Serve cold or at room temperature.
Garnish with thyme springs.