Directions:
- Boil the tomatoes for a minute to peel them better.
- Clean and wash parsley and celery.
- Chop finely the tomato pulp, celery and parsley.
- Pour the chopped vegetables in a pan together with the mustard and vinegar.
- Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
- At the end purée all the cooked vegetables or blend them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.45 Kcal (609 kJ) | ||
| Calories from fat | 10.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Sodium | 389.11mg | 16% | |
| Potassium | 1053.8mg | 22% | |
| Total Carbs | 20.97g | 7% | |
| Sugars | 14.21g | 57% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 5.56g | 11% | |
| Vitamin C | 194.2mg | 324% | |
| Iron | 0.6mg | 4% | |
| Calcium | 78.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 22.6 Kcal (95 kJ) | ||
| Calories from fat | 1.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 2% | |
|---|---|---|---|
| Sodium | 60.47mg | 16% | |
| Potassium | 163.77mg | 22% | |
| Total Carbs | 3.26g | 7% | |
| Sugars | 2.21g | 57% | |
| Dietary Fiber | 1.05g | 27% | |
| Protein | 0.86g | 11% | |
| Vitamin C | 30.2mg | 324% | |
| Iron | 0.1mg | 4% | |
| Calcium | 12.2mg | 8% | |
* 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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