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Roasted Red Pepper Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.8815
Energy (kCal)669.0353
Carbohydrates (g)155.5839
Total fats (g)3.0279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coarsely chop plum tomatoes. | 2. Chop sweet onion. | 3. Drain and chop roasted red peppers. | 4. Drain and chop marinated artichoke hearts. | 5. Quarter or slice fresh mushrooms. | 6. Drain ripe olives. | 7. In a 5 quart slow cooker, combine all ingredients except pasta. | 8. Use fresh herbs when available. | 9. Cover and cook on HIGH for 4-5 hours, until all flavors are blended. | 10. When cooled some, use a wand mixer to blend into sauce consistency. | 11. Serve over pasta, or browned chicken. | 12. Yields approximately 15 cups. | 13. Freeze in 6 cup containers for future use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 4 - - - -
    white onion 1 sweet - - - -
    tomato puree 1 can 312.36 73.8156 13.562999999999999 1.7262
    artichoke heart 2 jars marinated - - - -
    red pepper 3 jars roasted sweet - - - -
    mushroom 1/2 lb 77.1108 15.3995 5.0802 1.1113
    olive 2 cans sliced ripe - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    extra virgin olive oil 1/4 cup - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    basil 1 tablespoon dried 0.6095 0.0702 0.0835 0.017
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    salt 1 teaspoon - - - -
    pasta cooked - - - -

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



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