In a small saucepan heat the water until it boils. Remove from heat and add tomatoes; soak for 15 minutes. Puree tomatoes, cooking water, and vinegar in blender and transfer to serving bowl.
In a medium non-stick skillet sprayed with cooking oil saute the mushrooms and garlic over medium heat until tender, and the liquid released from mushrooms has evaporated (about 5 minutes). Remove from heat and stir in the olive oil. Fold mushrooms into tomato mixture and add chopped basil. Season with salt and pepper to taste. Serve with baguette.
All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
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