Italian sauce
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Ingredient | Qty, g | ||
---|---|---|---|
Tomato | |||
Onion | |||
Tomato paste | |||
Garlic | |||
Olive oil | |||
Basil | |||
Cooking salt | |||
Erythritol | |||
Bay leaf | |||
Black pepper | |||
Chili pepper | |||
Allspice | |||
Dried basil ↺ | |||
Product release: | 1 221 | ||
Restore to default | |||
Add a dish to the menu |
15 | ||
7 | ||
20 | ||
30 | ||
1 12 |
---|
Proteins | 1.3 |
Fats | 1.3 |
Net carbohydrates | 4.3 |
Calories | 36 kcal |
Indexes | |
Glycemic index | 14.7 |
Glycemic load | 1.2 |
Insulin index, II | 20.6 |
Disease inflammatory index, DII | -0.72 |
Antioxidant, ORAC | 1 373 |
Weight loss | Detention | Set |
---|---|---|
4% | 3% | 2% |
972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
Recommendations (3) | |
|
Nutrient | % of RDA |
---|---|
No nutrients exceed 1% of the RDA |
Nutrient | % of RDA |
---|---|
No nutrients exceed 1% of the RDA |
Allowed on diets | |
---|---|
Keto | |
Paleo | |
Mediterranean |
Cut the tomatoes (1 kg) crosswise and blanch them in boiling water. Leave for 10-15 minutes, then peel and dice.
Place the diced tomatoes in a heavy-bottomed pot and set over medium heat.
While the tomatoes are cooking, finely chop the onion (100 g) and garlic (25 g) or pass them through a meat grinder with a coarse grate.
In a deep skillet, heat olive oil (1 tbsp) and sauté the onion until transparent over medium heat, then add the garlic and continue cooking for a few more minutes.
Transfer the sautéed onion and garlic to the pot with tomatoes. Cook everything together over medium heat for another 15-20 minutes.
After that, add the remaining ingredients:
Simmer the sauce on low heat for 30 minutes, stirring occasionally to prevent burning and to allow it to thicken well.
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