Directions:
- Sauté onion in olive oil. Add tomato puree, wine, sugar. Simmer 30 minutes.
- Add the squash and vinegar to the tomato sauce. Stir well and taste for seasoning.
- Blanch celery in boiling water then drain and dip into ice water. Drain again and add to the mixture.
- Add capers, parsley, olives, and pine nuts for final five minutes.
- Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.65 Kcal (1087 kJ) | ||
| Calories from fat | 196.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.8g | 34% | |
|---|---|---|---|
| Sodium | 389.5mg | 16% | |
| Potassium | 209.63mg | 4% | |
| Total Carbs | 14.25g | 5% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 211.61 Kcal (886 kJ) | ||
| Calories from fat | 159.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.77g | 34% | |
|---|---|---|---|
| Sodium | 317.43mg | 16% | |
| Potassium | 170.84mg | 4% | |
| Total Carbs | 11.61g | 5% | |
| Sugars | 6.9g | 34% | |
| Dietary Fiber | 1.54g | 8% | |
| Protein | 1.17g | 3% | |
| Vitamin C | 7.5mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 5% | |
| Calcium | 30.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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