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Roasted Tomato Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1593.9618
Energy (kCal)33125.729
Carbohydrates (g)7057.3429
Total fats (g)416.0391
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Have your oven hot and preheated to 180°C. | 2. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top. | 3. Sprinkle over sea salt and sugar. | 4. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes. | 5. Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water. | 6. Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 810 32570.015 7038.7421 1592.3118 361.8891
    onion 1 peeled cut 60.0 14.01 1.65 0.15
    garlic clove 2 sliced - - - -
    anchovy 4 -6 - - - -
    sea salt 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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