Tomato Sauce for Buckwheat
A simple, quick sauce for a favorite side—buckwheat! Give it a try. I make all sorts of sauces to go with grain sides, and this time I decided to whip one up for buckwheat. I had tomatoes and a zucchini on hand, so I decided to experiment—and the buckwheat-and-sauce combo turned out delicious. I'm filing this one away and recommending it to you!
swetulek
Recipe author
Tomato Sauce for Buckwheat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
2 g
Fats 0 %
0 g
Carbohydrates 75 %
6 g
25 kcal
GI:
100
/
0
/
0
- Thin the tomato paste with water until it's pourable. 2. Peel the tomatoes and cut them into small cubes or grate them. 3. Finely grate the zucchini. 4. Simmer everything, covered, until tender (15–20 minutes), stirring well a few times until smooth. If the sauce turns pale as it cooks, stir in a little more tomato paste. 5. Just before turning off the heat, add the chopped basil and garlic. Let the sauce rest and cool. 6. Your tomato sauce for buckwheat is ready—enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Tomato paste - 28 kcal/100g
- Water - 0 kcal/100g
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