60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Sauces
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.25 kg
Garlic, bulb 0.4 ud
Green pepper 0.15 kg
Diced tomato 1.0 kg
Table salt 0.35 g
Sugar 0.0 kg
  • Julienne the onion, cut the green pepper into rings and slice the garlic.
  • The tomato can be natural or canned (diced or crushed).
  • Fry the vegetables lightly with some sunflower oil following this order: add the garlic together with the onion and once they have been cooked for a while add the pepper and cook everything together. 
  • Add the tomato and cook it over a low heat for 45 minutes to 1 hour. 
  • Puree, strain through a conical strainer and boil the sauce once again. 
  • If necessary, balance the acidity by adding some sugar. 


  • The vegetables you use may vary depending on the purpose of the sauce, according to the custom, etc. 

Nutritional information (1 portion)
Fiber 4.1 g
Saturates 0.66 g
Monounsaturated fatty acids 1.35 g
Polyunsaturated fatty acids 3.03 g
Cholesterol 0.03 mg
Calcium 150.27 mg
Iron 2.4 mg
Zinc 0.05 mg
Vitamin A 8.26 ug
Vitamin C 54.81 g
Folic acid 96.28 ug
Salt (Sodium) 59.68 mg
Sugars 4.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.