Herb Tomato Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
97
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 97 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 scallion (or 1 onion)
- 2 Tbsps vegetable oil
- 1 ⅕ kilograms Tomatoes
- 2 Tbsps Tomato paste
- 1 tsp rubbed oregano
- 1 tsp rubbed marjoram
- 400 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 1 tsp sugar
- 30 grams Parmesan (finely grated)
- 1 handful Basil (fresh)
Preparation steps
1.
Thinly slice the green parts of the scallion, and chop the white parts. Heat the oil in a saucepan. Sauté the white parts of the scallion. Blanch the tomatoes in hot water, and then remove. Peel, quarter, remove the core, and dice the tomatoes. Add to the pan and cook briefly, then add the tomato paste and herbs. Pour in the broth, season with salt, pepper, and sugar, and cook for 15-20 minutes over low heat. Add the scallions green, and the parmesan. Rinse, dry, and chiffonade the basil, then add to the sauce.
2.
Divide the hot sauce into prepared jars, and fill to the brim. Seal tightly, and let cool.
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