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Roasted Cherry Tomato and Olive Pasta Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.1181
Energy (kCal)854.1106
Carbohydrates (g)40.4563
Total fats (g)73.7008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the ingredients in a pan drizzle with olive oil, and toss to coat. | 2. Bake at 325° for an hour or so. Sauce is done when it begins to brown and the tomatoes shrink. | 3. If you want a 'saucier' sauce, peel the tomatoes by immersing in boiling water for a minute, then rinsing in cold and slipping off the skins. | 4. Toss with your favourite pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 4 pints washed stemmed - - - -
    onion 2 peeled chopped 128.0 29.888 3.52 0.32
    garlic 1 peeled 4.47 0.9918 0.1908 0.015
    kalamata olive 1 cup pitted halved - - - -
    mushroom 1/4 stemmed - - - -
    basil 1/4 cup snipped 1.38 0.159 0.18899999999999997 0.0384
    sea salt - - - -
    black pepper ground - - - -
    chili pepper flake - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    pasta 1/2 boiling 9.7806 1.4175 0.2183 0.3274
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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