9
Vegetable sauce
3
(10)
240 min
0 kcal
urivaris
Preparación de la receta
1
Peel the tomatoes and leave them in a colander to drain all the water. Do the same with the eggplant.
2
Cut the peppers as thin as possible, it does not have to be perfect. Peel and cut the carrots and onion.
3
All these chopped ingredients are added to a large tray along with the oil, wine, vinegar and salt.
4
Put the tray in the oven at 280° for 3 hours. Put other trays on the upper racks so that the vegetables do not burn. With this it goes into the water and only the fats remain.
5
10 minutes before turning off the oven, remove the tray on top and add the garlic, cumin, parsley and black pepper.
6
Once the tray is out, put it in a blender and blend until a homogeneous sauce is obtained.
7
Put everything in previously disinfected jars and close the vacuum.
Ingredientes
1 ración
1 ración
Red bell pepper
3000 gramos
Tomato
2000 gramos
Eggplant
1000 gramos
Carrot
600 gramos
Onion
300 gramos (aprox. 3 unidades)
Extra virgin olive oil
93 gramos (aprox. 1 taza)
White wine
60 gramos (aprox. ½ vasos)
Garlic
30 gramos (aprox. 1 pieza)
Apple cider vinegar
30 gramos (aprox. 1 cucharada)
Provencal herbs
10 gramos
Parsley
5 gramos (aprox. 1 puñado)
Black pepper
3 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración
Red bell pepper
3000 gramos
Tomato
2000 gramos
Eggplant
1000 gramos
Carrot
600 gramos
Onion
300 gramos (aprox. 3 unidades)
Extra virgin olive oil
93 gramos (aprox. 1 taza)
White wine
60 gramos (aprox. ½ vasos)
Garlic
30 gramos (aprox. 1 pieza)
Apple cider vinegar
30 gramos (aprox. 1 cucharada)
Provencal herbs
10 gramos
Parsley
5 gramos (aprox. 1 puñado)
Black pepper
3 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
1
Peel the tomatoes and leave them in a colander to drain all the water. Do the same with the eggplant.
2
Cut the peppers as thin as possible, it does not have to be perfect. Peel and cut the carrots and onion.
3
All these chopped ingredients are added to a large tray along with the oil, wine, vinegar and salt.
4
Put the tray in the oven at 280° for 3 hours. Put other trays on the upper racks so that the vegetables do not burn. With this it goes into the water and only the fats remain.
5
10 minutes before turning off the oven, remove the tray on top and add the garlic, cumin, parsley and black pepper.
6
Once the tray is out, put it in a blender and blend until a homogeneous sauce is obtained.
7
Put everything in previously disinfected jars and close the vacuum.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Sauces
Autumn
Accompaniment
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