Tomato sauce for involtini

Time

40 minutes total: 10 minutes attended, 30 minutes unattended

Storage notes

keeps in an airtight container for 3 days

Difficulty

very easy

Yield

500 g (servings 4 )

Ingredients

Weight

Volume

Procedure

Olive oil

14 g

1 tbsp

Garlic, chopped

18 g

6 cloves

White onion, chopped

100 g

⅓ onion

Sauté to even golden brown.

Turn heat to low.

Crushed tomatoes, canned

400 g

1 can

Oregano, dried

1 g

1 tsp

Red chili flakes

1 g

Bay leaves, dried

1 g

1⅝ tsp

Salt

4 g

10 dash

Pepper

1 g

10 dash

Lemon juice

16 g

1 tbsp

Add to pan and stir to combine.

Cover almost fully and cook for at least 30 minutes and up to 1 hour.

Basil leaves, fresh, shredded

6 g

4 leaves

Add to pan and stir to combine before serving.

Original: 2013. Adapted: 2013.

Food pairings

Involtini with prosciutto

Nutrition

Serving size 125 g; calories 74 kcal, kilojoules 310.2 kJ, protein 2.1 g, carbohydrates 8 g, sugar 5.3 g, fat 3.6 g, saturated fat 0.5 g, unsaturated fat 4.8 g, trans fat 0 g, fiber 2.3 g, cholesterol 0 mg,

Type sauce for meat sauce for poultry pasta sauce sauce

Author bhsimon

Yield

Servings

Serving size 125 g

Serve	Per serve
Energy (kcal)	74
Energy (kJ)	310.2
Protein (g)	2.1
Fat (g)	3.6
Carbs (g)	8
Sugars (g)	5.3
Fiber (g)	2.3
Sodium (mg)	482.4
Cholesterol (mg)	0

Full details