Sauce - home made tomato
Preparation time:
Recipe highlights Serves: 7
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Egg free
- Nut free
- Low salt
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Ingredients
- 2 teaspoons olive oil
1 onion, medium, chopped finely
1 clove garlic, crushed
1 kg tomatoes, fresh
1/4 cup tomato paste, (60g)
1 teaspoon basil leaves, dried
2 bay leaves
1/2 cup red wine, or water (125mL)
Cooking method
-
1. Heat oil in saucepan and gently cook onion and garlic, without browning, for 3 to 4 minutes.
2. Core tomatoes and chop roughly.
3. Add to onion, along with remaining ingredients.
4. Bring to the boil, cover and simmer over a gentle heat for 15 minutes.
5. Purée in blender until smooth.
Notes: How to store: Up to 5 days, in the refrigerator, for longer, freeze. *If tomatoes are expensive, use 1x 800 g can of tomatoes. Use as a base for a pasta sauce or on its own. The flavour is far superior to bought sauces
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 175.13g | 100.00g |
| Energy (kJ) | 209.34kJ | 119.53kJ |
| Protein (g) | 1.70g | 0.97g |
| Total fat (g) | 1.47g | 0.84g |
| - Saturated fat (g) | 0.19g | 0.11g |
| - Polyunsaturated fat (g) | 0.12g | 0.07g |
| - Monounsaturated fat (g) | 0.94g | 0.54g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 3.55g | 2.03g |
| CarbohydrateSE (g) | 3.55g | 2.03g |
| - Sugars (g) | 3.28g | 1.87g |
| Water (g) | 162.75g | 92.93g |
| Dietary fibre (g) | 1.98g | 1.13g |
| Thiamin (mg) | 0.06mg | 0.04mg |
| Riboflavin (mg) | 0.03mg | 0.02mg |
| Niacin (mg) | 1.11mg | 0.64mg |
| Niacin equivalents (mg) | 1.31mg | 0.75mg |
| Vitamin C (mg) | 26.73mg | 15.26mg |
| Total folate (ug) | 20.66ug | 11.79ug |
| Total vitamin A equivalents (ug) | 84.28ug | 48.13ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 508.30ug | 290.24ug |
| Sodium (mg) | 12.22mg | 6.98mg |
| Potassium (mg) | 321.95mg | 183.83mg |
| Magnesium (mg) | 17.02mg | 9.72mg |
| Calcium (mg) | 15.44mg | 8.82mg |
| Phosphorus (mg) | 41.82mg | 23.88mg |
| Iron (mg) | 0.52mg | 0.30mg |
| Zinc (mg) | 0.32mg | 0.18mg |
Contributed by:
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Source: The Gut Cookbook
This recipe was orginally published as:
Home-made tomato sauce
Recipe publication date on: 06/26/2003
Last reviewed on: 22/08/2014
