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Salsa Di Pomodoro

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3311
Energy (kCal)551.0185
Carbohydrates (g)100.3301
Total fats (g)15.7344
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onions and garlic in olive oil over medium heat. | 2. Add the rest of the ingredients. Add meatballs if you wish at this point. | 3. Bring sauce to a boil. Simmer 2-3 hours to mix the flavors. | 4. NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot. | 5. TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without. | 6. TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    garlic clove 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    tomato paste 16 ounces 371.9453 85.7742 19.5952 2.1319
    water 3 cups 0.0 0.0 0.0 0.0
    salt 2 teaspoons - - - -
    pepper 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    bay leaf 1 - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    red wine 3 tablespoons - - - -

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



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