Tomato Sauce
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 1 chili pepper
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 100 milliliters dry Red wine
- 1 Tbsp minced Basil
- 1 Tbsp balsamic vinegar
- Sea salt
- sugar
- Basil (for garnish)
Preparation steps
1.
Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and coarsely chop. Peel and finely dice the onion and garlic. Rinse the chili and finely dice.
2.
Heat the oil in a pan, and sauté the onion and garlic. Stir in the tomato paste, then deglaze with the red wine. Add the tomatoes and simmer for 1-2 minutes, stirring constantly.
3.
Mix in the basil and balsamic vinegar, and season to taste with sea salt and sugar. Serve the sauce room temperature garnished with basil leaves.
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