Tomato Sauce
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 bottle contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 14.2 g | (47 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 65.8 μg | (110 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 45.2 μg | (100 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 2,633 mg | (66 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel and finely dice the onion and garlic. Heat the olive oil in a pan, and sauté both. Rinse the tomatoes and blanch for a few seconds in boiling water. Remove from the water and peel. Quarter the tomatoes, then add to the pan with the onions and garlic.
2.
Add the vegetable stock, 2 sprigs of basil, the thyme, and the oregano. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove the herbs, then pass through a food mill.
3.
Bring to a boil, then add the ketchup. Season to taste with salt and pepper. Remove the leaves from the remaining basil, then add to the sauce. Fill the prepared, sterilized jars to the brim with the sauce. Seal tightly and cool completely.
