| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Handful fresh basil leaves; torn |
| 1 |
tb |
Chopped coriander |
| 2 |
tb |
Tomat puree |
| 22 |
cg |
Tin chopped tomatoes |
| 1 |
tb |
Caster sugar |
|
|
Splash red wine vinegar |
|
|
Salt & pepper |
INSTRUCTIONS
1 Heat the olive oil in a small frying pan. Saute the garlic and onion for
a few minutes until soft but not coloured.
2 Add the basil and coriander. Stir through the tomato puree, tinned
tomatoes, caster sugar, red wine vinegar, a splash of water and seasoning.
Simmer to reduce until thickened but not completely dried out.
Converted by MC_Buster.
Per serving: 166 Calories (kcal); 14g Total Fat; (72% calories from fat);
1g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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