Italian Tomato Sugo
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
196
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 4 Tbsps olive oil
- 2 onions (finely chopped)
- 2 garlic cloves (finely chopped)
- 5.333 cups ripe Tomatoes (peeled and diced)
- 2 red chili peppers (finely chopped)
- 4 Tbsps Basil (finely chopped)
- 2 Tbsps thyme (finely chopped)
- 1 tsp sugar
Preparation
Kitchen utensils
1 deep bowl, 1 Immersion blender, 1 Cutting board, 2 Bowls, 1 Small knife, 1 Pot, 1 Hand mixer, 1 Whisk, 1 Loaf pan (1,5 l Inhalt), 1 Plastic wrap, 1 Tablespoon, 1 Measuring cups
Preparation steps
1.
Heat the olive oil in a pot and fry the onions and the garlic. Add the tomatoes and the chilli peppers and simmer for 15 minutes stirring occasionally.
2.
Stir the herbs into the sauce and season with sugar, salt and ground black pepper.
3.
Pour immediately into sterilised jars and stand upside down for 15 minutes. Turn the right way up and leave to cool.
