Healthier Version Of A Classic Recipe
Tomato Sauce
(2 votes)
(2 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,279 mg | (32 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 kilograms Tomatoes
- 4 garlic cloves
- 4 shallots
- 4 Tbsps olive oil
- 2 sprigs rosemary
- 4 sprigs thyme
- 4 sprigs oregano
- Sea salt
- sugar
- cayenne pepper
Preparation steps
1.
Rinse the tomatoes, remove the core, then blanch in boiling salted water. Cool in an ice water bath, peel, and dice. Peel and dice the garlic and shallots. Sweat the onions and garlic in olive oil
2.
Add the tomatoes, and simmer for 1 hour, stirring occasionally.
3.
Rinse, dry, and remove the leaves from the herbs. Chop finely and add to the sauce. Season to taste with the salt, sugar, and cayenne pepper. Divide into the prepared jars, seal immediately, and let cool.
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