Tomato Sauce with Olives
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the tomatoes, then blanch in boiling water. Peel the tomatoes and cut into quarters. Remove the core and coarely chop. Peel the onions, cut in half, and julienne. Peel and finely dice the garlic. Heat the olive oil in a pan, and sauté the onion and garlic. Mix in the tomato paste, sauté briefly, then deglaze with the wine. Mix in the tomatoes and the oregano, then season to taste with the coriander, salt, and pepper. Simmer for 20 minutes until thickened, stirring occasionally.
2.
Drain the feta cheese, pat dry, and coarsely chop. Drain and slice the olives. Add the olives and feta cheese to the sauce. Adjust the seasoning if necessary, and serve.
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