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Tomato Salsa

Simple to make and seriously tasty! Honestly, this one's hard to pin down — it's part salsa, part dressing, and part stand-alone appetizer all at once.

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Tomato salsa
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 50 % 8 g
Carbohydrates 44 % 7 g
104 kcal
GI: 100 / 0 / 0
    1. Finely chop the onion, garlic, celery, and carrot and sauté in olive oil until soft. Add the tomatoes (seeded and finely chopped), the finely chopped bell pepper, the tomato paste, and the tomato juice, then simmer for five minutes. 2. Stir in the sweet-and-spicy chili sauce and the chopped basil, and simmer another five minutes. 3. Pour the sauce into a blender and purée, then strain it through a fine sieve and return it to the heat. Season with salt and cook until thickened. Take it off the heat and whisk in ice-cold butter cut into small cubes.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Tomato juice - 21  kcal/100g

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