Ingredients
3 (12 ounce) ripe tomatoes, cored
1/4 cup low-fat (1 percent) cottage cheese
3 tablespoons fresh lemon juice
1 teaspoon olive oil
2 tablespoons chopped fresh marjoram
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Cut tomatoes into quarters; puree in a food processor. Pass through a strainer into a bowl; discard seeds and skin.
Using a rubber spatula, press cottage cheese through a strainer into tomatoes. Add remaining ingredients; whisk to combine. Refrigerate until ready to use.
