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Classic Pizza Sauce - Pressure Cooker

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9382
Energy (kCal)1189.7792
Carbohydrates (g)51.9342
Total fats (g)109.8085
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mince garlic in a food processor for best results. | 2. Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.). | 3. Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here. | 4. Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.). | 5. Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.). | 6. Season the sauce to taste with extra-virgin olive oil and/or salt. | 7. This keeps for up to 5 days when refrigerated or up to 6 months when frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1/4 cup chopped 50.66 11.2404 2.1624 0.17
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    tomato 28 ounces crushed 182.5707 40.4831 9.5254 1.5876
    extra virgin olive oil - - - -
    salt - - - -
    red pepper flake 1/4 teaspoon - - - -
    anchovy 2 pureed - - - -
    basil 3 tablespoons chopped 1.8285 0.2107 0.2504 0.0509

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



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