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Roasted Red Pepper and Tomato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.6015
Energy (kCal)520.9531
Carbohydrates (g)115.6871
Total fats (g)4.7104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil and garlic together until golden and fragrant. add red peppers and wine and reduce. | 2. Add the tomatoes, salt and basil. Stir well to combine, bring to a boil then reduce to simmer. Simmer no less than 30 minutes, the longer the better. (I sometimes put in a crock pot and let it cook on low all afternoon). | 3. Add sugar, stir. Using an emersion blender puree sauce until smooth. | 4. If it tastes a bit too acidic, you can add the butter to mellow the flavor. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 56 ounces crushed 365.1415 80.9662 19.0509 3.1751
    red pepper 12 ounces roasted 136.0776 29.9711 6.3616 1.4969
    extra virgin olive oil 1/4 cup - - - -
    red wine 1/4 cup - - - -
    garlic clove 4 -6 minced 0.0 0.0 0.0 0.0
    kosher salt 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    basil 1/4 cup 1.38 0.159 0.18899999999999997 0.0384

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



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