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Tomato Sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 celery stick, finely chopped
  • 3 cloves garlic, chopped
  • 1 tbsp tomato puree
  • 2 x 400 g can chopped tomatoes
  • 1 bay leaf
  • 1 Knorr Vegetable Stock Pot
  • 2 tbsp freshly chopped parsley
  • 2 tbsp freshly chopped oregano
  • Black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

81kcal

Energy (kJ)

339kJ

Protein (g)

2.2g

Carbohydrate incl. fibre (g)

11.8g

Carbohydrate excl. fibre (g)

9.2g

Sugar (g)

5.9g

Fibre (g)

2.6g

Fat (g)

3.6g

Saturated fat (g)

0.7g

Unsaturated fat (g)

2.6g

Monounsaturated fat (g)

2.0g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

602mg

Salt (g)

1.51g

Vitamin A (IU)

2344IU

Vitamin C (mg)

19.1mg

Calcium (mg)

67mg

Iron (mg)

1.81mg

Potassium (mg)

481mg

Total

403kcal

1694kJ

11.1g

59.0g

45.9g

29.3g

13.1g

17.8g

3.6g

13.1g

10.1g

2.0g

0.0g

0mg

3009mg

7.53g

11720IU

95.7mg

333mg

9.07mg

2403mg


  • 1 Heat the oil in a heavy based saucepan and cook the onion, carrot, celery, garlic until onions are soft and translucent.
  • 2 Add the tomato puree, canned tomatoes, Knorr Stock Pot and bayleaf.
  • 3 Bring to the boil then reduce heat and gently simmer for 20 minutes. Season with a little black pepper.