Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion, peeled and finely chopped
- 2 large garlic cloves, peeled and minced
- ¼ cup of corn oil
- 3 pound of ripe tomatoes, cut into eights
- ½ cup of pitted prunes
- 1 teaspoon of salt
- 1½ teaspoons of freshly ground black pepper
- 2 teaspoons of paprika
- 2¼ teaspoons of ground coriander seed
- ½ teaspoon of cayenne
Directions
In a saucepan sauté the onions and garlic in the oil until soft, then add tomatoes.
Cook gently, covered, for 45 minutes, or until the tomatoes are soft.
Put through a food mill or strainer, pressing hard on the solids.
Return the sauce to the pan and add the remaining ingredients.
Simmer, covered for 10 minutes.
Serve hot or at room temperature.
The sauce will keep in the refrigerator for up to a week.
Reheat to serve.
If placed in a sealed jar the sauce will last in the freezer for a long, long time.
Category:Georgian Vegetarian
Category:Sauce Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Tomato Recipes
Category:Prune Recipes
Category:Coriander seed Recipes