Carrot and Tomato Sauce
| Olive oil | 0.400 l |
| Carrot cubes 5 x 5 x 5mm | 23.000 kg |
| Onions, chopped into 3mm cubes | 1.000 kg |
| Double-concentrated tomato purée | 4.000 kg |
| Peeled tomatoes, diced | 44.000 kg |
| Tap water | 26.000 l |
| Vegetable bouillon powder vegan | 1.000 kg |
| Salt | 0.260 kg |
| Black pepper, fresh from the mill | 0.015 kg |
| Provence herbs, freeze-dried | 0.060 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the olive oil in a wok or similar
• Cook the diced carrots and onions in the oil
• Add the tomato purée and cook
• Add the peeled tomatoes and water
• Bring to the boil and let simmer for around 1 hour
• Season with the bouillon powder, salt and pepper
• Briefly blend the sauce
• Add the herbs and let the sauce rest for a few moments
Suggestion:
• Rince the tomato tins with water and add it to the sauce
| Nutritional values | per 100 ml |
|---|---|
| Energy | 82 kJ |
| Energy | 20 kcal |
| Fat | 0.0 g |
| - of which saturates | 0.0 g |
| Carbohydrates | 3.4 g |
| - of which sugar | 2.0 g |
| Fibre | 0.7 g |
| Protein | 1.1 g |
| Salt | 0.9 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.