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Skake-a Shake-a Shake-a Shake-a Shake-a Shake-a Stop!
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efacb4-e3bb7a
8c250c-640fa6
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This recipe has no customizations.
Bon Appétit
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.1% of RDA
• Calories: 9.2% of RDA
• Carbs: 7.5% of RDA
• Fat (total lipid): 15.8% of RDA
• Fiber: 15.8% of RDA
• Fructose: 17.9% of RDA
• Protein: 2.9% of RDA
• Sodium: 30.4% of RDA
• Sugar: 39.8% of RDA
• Vitamin A (IU): 146% of RDA
• Vitamin B6: 17.1% of RDA
• Vitamin C: 53.5% of RDA
• Iron: 4.3% of RDA
• Magnesium: 10.8% of RDA
• Manganese: 9.9% of RDA
• Niacin: 9.6% of RDA
• Potassium: 21.1% of RDA
• Zinc: 4.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
0
Carbohydrate
20.6
g
20.613
Fat (total lipid)
9.63
g
9.629
N
0
0
beefsteak tomato|olive oil|white onion|garlic (fresh)|basil (fresh)|dried oregano|thyme (fresh)|bay leaf|parsley (dried)|sea salt|carrot|honey|white wine
0
beefsteak tomato
beefsteak tomatoes
weight
6c5f31-ec64f4
lb
lbs
5
lbs
All Substitutions for Beefsteak Tomatoes
0
olive oil
olive oil
volume
64880b-f990b7
cup
cups
1/4
cups
All Substitutions for Olive Oil
0
white onion
white onions
generic
195d36-50022b
whole
whole
3
whole
All Substitutions for White Onions
0
garlic (fresh)
garlic (fresh)
ing_specific
a16f95-33cb5f
clove
cloves
8
cloves
All Substitutions for Garlic (fresh)
0
basil (fresh)
basil (fresh)
volume
64880b-f990b7
cup
cups
1/3
cups
All Substitutions for Basil (fresh)
0
dried oregano
dried oregano
volume
83232c-e07f5b
tsp
tsp
1
tsp
All Substitutions for Dried Oregano
0
thyme (fresh)
thyme (fresh)
volume
83232c-e07f5b
tsp
tsp
1/2
tsp
All Substitutions for Thyme (fresh)
0
bay leaf
bay leaves
ing_specific
b93b22-15d9f0
leaf
leaves
2
leaves
All Substitutions for Bay Leaves
0
parsley (dried)
parsley (dried)
volume
83232c-e07f5b
tsp
tsp
1
tsp
All Substitutions for Parsley (dried)
0
sea salt
sea salt
volume
83232c-e07f5b
tsp
tsp
1
tsp
All Substitutions for Sea Salt
0
carrot
carrots
generic
195d36-50022b
whole
whole
1
whole
1/2 grated, 1/2 left whole.
All Substitutions for Carrot
0
honey
honey
volume
b52a32-23e56a
tbsp
tbsp
1
tbsp
All Substitutions for Honey
0
white wine
white wine
volume
64880b-f990b7
cup
cups
1/2
cups
use something like a chardonnay.
All Substitutions for White Wine
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1.
Boil a large pot of water. Prepare a large bowl of ice water next to the boiling pot.
2.
Cut a small "X" on the top of each tomato and drop into the boiling water for 10 seconds.
3.
Transfer the tomatoes to the ice bath and the skin should easily peel off.
4.
Set aside until ready to use.
5.
Dice the onions, mince the garlic, chop the basil, and grate the carrot.
6.
Pour the olive oil into a large stockpot over medium heat.
7.
Add diced onions, garlic and grated carrots.
8.
Saute for 6-8 minutes or until onions are translucent and tender.
9.
Add tomatoes, white wine, chopped basil leaves, oregano, thyme, bay leaves, parsley and sea salt.
10.
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
11.
Add the remaining 1/2 carrot piece for the last 30 minutes to absorb acidity.
12.
Remove bay leaves and piece of carrot.
13.
Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.
This recipe has the following nutrient totals:
Calories 185
Protein 3.22 g
Carbohydrates 20.6 g
Iron 0.81 mg
Fiber 4.42 g
Calcium 40.8 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
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