60 min
Additional culinary preparation: Sauces
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.25 kg
Garlic 0.4 ud
Diced tomato 1.0 kg
Elaboration
  • Julienne the onion, cut the green pepper into rings and slice the garlic.
  • The tomato can be natural or canned (diced or crushed).
  • Fry the vegetables lightly with some sunflower oil following this order: add the garlic together with the onion and once they have been cooked for a while add the pepper and cook everything together. 
  • Add the tomato and cook it over a low heat for 45 minutes to 1 hour. 
  • Puree, strain through a conical strainer and boil the sauce once again. 
  • If necessary, balance the acidity by adding some sugar. 

Observations:

  • The vegetables you use may vary depending on the purpose of the sauce, according to the custom, etc. 

Nutritional information (1 portion)
Fiber 5.06 g
Saturates 0.86 g
Monounsaturated fatty acids 1.35 g
Polyunsaturated fatty acids 3.03 g
Cholesterol 0.03 mg
Calcium 180.64 mg
Iron 2.9 mg
Zinc 0.06 mg
Vitamin A 10.2 ug
Vitamin C 66.83 g
Folic acid 119.31 ug
Salt (Sodium) 40.6 mg
Sugars 5.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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