|per 100 g||Total Recipe|
|Gross weight||100 g||372 g|
|Energy||483 kJ / 116 kcal||1796 kJ / 431 kcal|
|Sat. fat||2 g||6 g|
|Unsat. fat||8 g||30 g|
|Fibre||2 g||5 g|
|Salt||215 mg||799 mg|
44 mlOlive oil
20 gTomatoes - pureed, canned
372 gTotal recipe weight
Preheat the oven ( 220c / 428f)
Remove the green stem from the tomato`s, cut them into quarters, crush the garlic and peal the skin off.
Place them on a flat oven tray and drizzle with a little olive oil.
When the oven is 220°c roast the tomato`s for 10 - 15 minutes, the tomato`s need to be soft and some black spots will ad nice roasted flavour to the sauce.
Blend all the ingredients together in a mixing bowl until smooth. Add salt and peper to taste
Leave to cool down and the sauce is ready to use.
Replace dried herbs with fresh herbs.