Tomato-Rosemary Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
92
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 227 mg | (6 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sprig rosemary
- 1 clove garlic cloves
- ½ chili pepper
- 2 Tbsps olive oil
- 350 grams ripe Tomatoes
- 1 Tbsp Pastry flour
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Remove the core and finely dice. Rinse the rosemary and pat dry. Remove the leaves from the rosemary and finely chop. Rinse the chili, remove the stem, and finely chop. Remove the seeds if you'd like a milder sauce. Heat the olive oil in a pan. Sauté the rosemary, garlic and chili for 1-2 minutes, stirring constantly.
2.
Add the tomatoes and 50 ml (approximately 2 ounces) of water and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
3.
Mix the flour with 1 tablespoon of water and the cream. Add to the sauce, and simmer for 3-5 minutes over low temperature. Season to taste with salt, pepper, and sugar.
