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No-Cook Tomato Sauce from Fine Cooking

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.124
Energy (kCal)214.2679
Carbohydrates (g)47.5599
Total fats (g)1.8471
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. COmbine all imgredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let sauce stand at room temperature for at least 30 minutes and up to 3 hours. | 2. Toss the sauce with just cooked pasta. Adjust the seasonings to taste with salt and pepper and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 lbs ripe cored cut 208.6527 46.2665 10.8862 1.8144
    extra virgin olive oil 1/2 cup - - - -
    flat leaf parsley 1/3 cup chopped - - - -
    thyme leave 1 tablespoon chopped - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    kosher salt 1 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    red pepper flake 1 pinch crushed - - - -

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



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