Arrabbiata Sauce "Children_F"
| Olive oil | 0.500 l |
| Carrot cubes 5 x 5 x 5mm | 5.000 kg |
| Garlic, chopped | 0.650 kg |
| Sambal Oelek | 0.500 kg |
| Onions, chopped into 3mm cubes | 5.000 kg |
| Double-concentrated tomato purée | 5.300 kg |
| Peeled tomatoes, diced | 85.000 kg |
| Tap water | 20.000 l |
| Vegetable bouillon powder vegan | 1.100 kg |
| Salt | 0.055 kg |
| Black pepper, fresh from the mill | 0.020 kg |
| Provence herbs, freeze-dried | 0.080 kg |
Preparation
Preparation:• Assemble all the ingredients
Method:
• Heat the oil in a skillet or heavy pan
• Sweat the carrots and onions in the oil
• Incorporate the sambal oelek and garlic and sweat together
• Add the concentrated tomatoes
• Add the diced peeled tomatoes and water
• Gently bring to the boil and let simmer for around one hour
• Season with bouillon powder, salt and pepper
• If your children prefer, the tomatoes can be puréed
• Add the Provence herbs
Suggestion:
• To use all ingredients completely!...rinse any tins well and also mix this in with the sauce
• Because this recipe is planned initially for children, the sauce is only moderately spicy.
| Nutritional values | per 100 ml |
|---|---|
| Energy | 141 kJ |
| Energy | 34 kcal |
| Fat | 0.6 g |
| - of which saturates | 0.0 g |
| Carbohydrates | 5.0 g |
| - of which sugar | 3.8 g |
| Fibre | 1.2 g |
| Protein | 1.4 g |
| Salt | 0.8 g |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.