Pizza sauce
| Ingredient | Qty, g | |
|---|---|---|
| Tomato ? 1 pc ≈ 90 g 1000 g ≈ 11.1 sheet | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 130 g ≈ 1.1 sheet | ||
| Onion ? 1 pc ≈ 110 g 100 g ≈ 0.9 sheet | ||
| Cooking salt | ||
| Erythritol | ||
| Olive oil | ||
| Garlic ? 1 pc ≈ 5 g 20 g ≈ 4 sheet | ||
| Chili pepper | ||
| Black pepper | ||
| Paprika | ||
| Italian herbs | ||
| Apple cider vinegar | ||
| Product release: | 1 350 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 15 min | ||
| 5 min | ||
| 5 min | ||
| 45 min | ||
| 30 min | ||
1 h 40 min | ||
|---|---|---|
| Proteins | 1 g |
| Fats | 2.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.5 g |
| Calories | 42 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 18.8 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.72 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 135 |
| Weight loss | Detention | Set |
|---|---|---|
| 4% | 3% | 3% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 51% ◦ Tomato: 42% ◦ Onion: 2% ◦ Chili pepper: 2% ◦ Garlic: 2% C | 2732962812 |
| iWhich products: ◦ Tomato: 50% ◦ Bulgarian pepper: 25% ◦ Garlic: 17% ◦ Onion: 8% B6 | 99206? |
| iWhich products: ◦ Tomato: 85% ◦ Bulgarian pepper: 10% ◦ Paprika: 2% ◦ Black pepper: 2% K | 68138? |
| iWhich products: ◦ Tomato: 45% ◦ Olive oil: 36% ◦ Bulgarian pepper: 17% E | 66136? |
| iWhich products: ◦ Tomato: 54% ◦ Bulgarian pepper: 31% ◦ Paprika: 14% A | 68147? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 49499949? |
| iWhich products: ◦ Cooking salt: 99% Sodium | 19193619? |
| iWhich products: ◦ Tomato: 95% ◦ Garlic: 4% Molybdenum | 12122411? |
| iWhich products: ◦ Tomato: 47% ◦ Italian herbs: 29% ◦ Garlic: 12% ◦ Bulgarian pepper: 6% ◦ Onion: 6% Manganese | 810129? |
| iWhich products: ◦ Tomato: 80% ◦ Bulgarian pepper: 9% ◦ Onion: 5% ◦ Garlic: 3% ◦ Paprika: 2% Potassium | 68108? |
| iWhich products: ◦ Tomato: 56% ◦ Bulgarian pepper: 11% ◦ Garlic: 8% ◦ Paprika: 8% ◦ Onion: 6% ◦ Italian herbs: 6% ◦ Olive oil: 3% ◦ Black pepper: 3% Iron | 5241? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Olive oil: 92% ◦ Tomato: 6% ◦ Italian herbs: 2% Oleic acid (Omega-9) | 67107? |
Prepare the tomatoes (1 kg): make cross-shaped cuts on them, place them in a deep container, and pour boiling water over them. Leave for 3-4 minutes.
While the tomatoes are steeping, chop the onion (100 g) into small pieces for easier grinding, and remove the seeds from the bell pepper (130 g) and also chop it.
After the tomatoes have steeped, drain the boiling water and pour cold water over them for a minute to make it easier to remove the skin.
Remove the “bottoms” from the tomatoes, then chop all the prepared vegetables using a meat grinder, food processor, or blender.
Transfer the resulting mixture to a wide pot.
Add a tablespoon of salt and 2 tablespoons of erythritol to the pot. Pour in 30 g of olive oil. Mix well to dissolve the salt and sugar.
Bring the mixture to a boil, then simmer over medium heat, stirring, for about 45 minutes. Our goal is to reduce the tomato mixture to almost half of its original volume.
Stir occasionally to prevent the mixture from burning.
When the sauce becomes thicker, gather it from the edges of the pot with a spatula.
While the sauce is cooking, crush the garlic (20 g) using a press or grater.
When the sauce thickens, add the remaining spices:
- prepared garlic;
- hot pepper (1 piece);
- ground black pepper (to taste);
- sweet paprika (1 tsp);
- Italian herbs (2 tsp);
- apple cider vinegar 4-6% (15 ml).
Stir and continue to simmer on low heat for another 20-30 minutes.
While the sauce is hot, it may seem thin, but it will thicken as it cools.
