Tomato and Red Wine Sauce ( Italian Cook Book)
by Tarla Dalal
16 May 2014
This recipe has been viewed 16029 times
A taste enhancer which can be made in advance and can be stored in refrigerator for later use. This versatile sauce blends well with pastas, salads etc.
Tomato and Red Wine Sauce ( Italian Cook Book) recipe - How to make Tomato and Red Wine Sauce ( Italian Cook Book)
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
1 1/2 cups tomato pulp
1 tbsp finely chopped garlic (lehsun)
1 1/2 cups finely chopped onions
2 tbsp tomato puree
1 tsp sugar
1/2 tsp dried oregano
4 to 5 tbsp fresh cream
4 tbsp red wine
3 tbsp olive oil or oil
salt to taste
Method
- Method
- Heat the olive oil in a pan, add the garlic and onions and sauté till the onion turns translucent.
- Add the tomato pulp and cook till the sauce thickens.
- Add the oregano and cream and mix well.
- Add the tomato purée, sugar, salt and 1/2 cup of water and bring to boil.
- Add the red wine, mix well and keep aside. Use as required.
Nutrient values per tbsp
| Energy | 30 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.6 g |
| Fiber | 0.3 g |
| Fat | 2.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 75.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.5 mg |
| Folic Acid | 4.6 mcg |
| Calcium | 11.3 mg |
| Iron | 0.1 mg |
| Magnesium | 2.6 mg |
| Phosphorus | 6.3 mg |
| Sodium | 2.8 mg |
| Potassium | 30.9 mg |
| Zinc | 0 mg |
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