Tomato Sauce
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
160
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,173 mg | (29 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams scallions
- 150 grams Celery
- 3 garlic cloves
- 3 Tbsps olive oil
- 2 kilograms Tomatoes
- salt
- 2 bay leaves
- 1 tsp sugar
- white peppers
- Basil
Preparation steps
1.
Rinse, trim, and finely dice the scallions, celery, and the tomatoes. Peel and coarsely chop the garlic.
2.
Heat the oil in a pan, then sauté the prepared vegetables. Add 1 cup of water and the bay leaves to the pan. Bring to a boil, stirring constantly. Season to taste with salt, sugar and pepper. Mix the basil into the sauce, and stir until combined. Simmer for 1 hour over low to medium heat, stirring occasionally. Remove the sauce from the heat, and pass through a food mill. Return the sauce to a boil, reduce the heat, and simmer another 10 minutes. Season to taste, then add the sauce to the prepared jars. Seal tightly, and cool completely.
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