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Easy Uncooked Tomato Sauce for Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.1419
Energy (kCal)357.659
Carbohydrates (g)55.0409
Total fats (g)10.9398
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it). | 2. Place tomatoes in a bowl, large jar, or sealable container. | 3. If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes. | 4. Add the remaining ingredients except pasta. | 5. I use either fresh Basil or dried Oregano, alot of it. | 6. By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced. | 7. Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is. | 8. Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much. | 9. Cook pasta until al dente, drain and toss with the cold sauce. | 10. Eat and enjoy, serve with hot crusty bread and a tossed green salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    garlic 1 clove peeled smashed 4.47 0.9918 0.1908 0.015
    extra virgin olive oil 1/4 cup - - - -
    oregano - - - -
    pasta 1 lb uncooked 312.9791 45.3593 6.9853 10.478

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

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