Tomato Carrot Sauce
Tomato Carrot sauce - A classic with a special twist
Healthy, because
Even smarter
Nutritional values
People who enjoy tomatoes every day can reduce their risk of stroke: according to a Finnish study, the lycopene in the fruit vegetable is responsible for this. Carrots supply the body with beta-carotene, which, like the lycopene from tomatoes, acts as an antioxidant, protecting cells from free radical damage.
Even though the preparation of the delicious tomato-carrot sauce does not take much time, it is worth cooking a larger quantity and freezing the rest. So you always have a small stock for more stressful times.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 14 ozs carrots (4 carrots)
- 22 ozs Tomatoes (alternatively chunky canned tomatoes)
- 2 shallots
- 2 garlic cloves
- 4 Tbsps olive oil
- 3 Tbsps Tomato paste
- 14 ozs Vegetable broth
- 1 pinch Raw cane sugar
- salt
- peppers
- dried oregano
Kitchen utensils
Preparation steps
Clean, peel and chop carrots. Immerse tomatoes in boiling water for 20 seconds, rinse in cold water, peel and chop flesh. Peel and finely dice shallots and garlic.
Heat the oil in a saucepan. Sauté shallots, garlic and carrots for 4 minutes over medium heat.
Add tomatoes, tomato paste and broth, season with sugar, salt and pepper, cover and cook on low heat for 20 minutes. Then finely puree tomato-carrot sauce with a hand blender and season with oregano.
