Tomato and Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
139
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Tomatoes
- 2 carrots
- 2 sticks Celery
- 2 garlic cloves
- 2 onions
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 200 milliliters Vegetable broth
- 1 Tbsp Basil (sliced)
- salt
- sugar
- ground paprika
- cayenne pepper
Preparation steps
1.
Blanch tomatoes in boiling water, then rinse with cold water, peel, quarter, core and dice.
2.
Rinse, peel and finely chop carrots. Rinse celery and finely chop.
3.
Peel and finely chop garlic and onions. In a pot, cook garlic and onions in hot oil. Add carrots and celery and sauté briefly. Stir in tomato paste and deglaze with vegetable broth. Add tomatoes and simmer, 15-20 minutes. Add additional liquid if needed. Season with salt, sugar, paprika and cayenne. Serve sprinkled with basil.
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