1 tsp. safflower oil
1/2 sm. onion or 3 scallions, chopped
1 clove garlic, chopped
3 tomatoes, blanched, peeled and chopped, fresh or dry basil leaves, freshly ground pepper

Heat the oil in a sauce pan and the chopped onion and garlic, cover and cook over moderate heat for a few, minutes. Add tomatoes and basil, and season with pepper to taste. Simmer until liquid has evaporated. Transfer to blender or food processor and puree.

Makes 10 servings. Serving size 1/10 of the casserole. Exchanges per serving 2 veg.