Photo: K8
Estimated Nutrition (whole recipe, rough)
304
Calories
4g
Protein
14g
Fat
43g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 6 tablespoons virgin olive oil
- 225 grams (8 ounces ) Spanish onion , diced
- 4 cloves garlic , thinly sliced
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
- 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
- 85 grams (3 ounces) red bell pepper , diced
- 1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes , crushed by hand
- 1 tablespoon sugar
- Salt to taste
Directions
1
Heat the oil in a saucepan over medium heat until it shimmers.
2
Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent.
3
Add the thyme, basil and bell pepper. Cook 5 minutes more.
4
Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer , stirring occasionally for 30 minutes.
5
Season with salt to taste.
6
Serve hot by ladling over pasta, seafood or rice.
Recipe sourced from
wikibooks