Fresh Tomato Sauce
|Onion||1 Large, skinned and chopped|
|Butter||1 Ounce (25 Grams)|
|Oil||15 Milliliter (1 Tablespoon)|
|Tomatoes||1 1⁄2 Pound, skinned and quartered (700 Grams)|
|Tomato paste||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Dried oregano/Marjoram||1⁄2 Teaspoon (Leveled)|
|Freshly ground pepper||To Taste|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
Lightly fry the onion in the butter and oil in the uncovered pressure cooker.
Stir in the tomatoes and cook for 2-3 minutes.
Add the tomato paste, garlic, bayleaf, oregano and seasoning.
Pour in the stock, put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf.
Sieve the sauce or puree it in an electric blender, then return it to the cooker; reheat, uncovered, and reduce slightly so that it has a thick creamy consistency.
Serving size: Complete recipe
Calories 669 Calories from Fat 365
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 64.6 mg21.5%
Sodium 639.9 mg26.7%
Total Carbohydrates 70 g23.3%
Dietary Fiber 16 g63.9%
Sugars 36.8 g
Protein 15 g29.3%
Vitamin A 140.3% Vitamin C 198.8%
Calcium 20.7% Iron 28.4%
*Based on a 2000 Calorie diet