Directions:
- Place oil in deep saucepan over medium heat. Cook onions and garlic until translucent but not brown, stirring occasionally. Mix in tomatoes, tomato paste, carrots, sweet potatoes and salt, and bring to a boil. Lower heat and simmer for 15-20 minutes until sauce thickens. Let cool a bit, then transfer sauce to blender and puree in batches, or use handheld blender inserted directly in the pot to puree sauce.
- Stir in salt and a few grinds of pepper to taste. Useimmediately or store covered in fridge for up to one week. Freeze for up to six months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 941.78 Kcal (3943 kJ) | ||
| Calories from fat | 532.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.18g | 91% | |
|---|---|---|---|
| Sodium | 1340.83mg | 56% | |
| Potassium | 3779.58mg | 80% | |
| Total Carbs | 84.54g | 28% | |
| Sugars | 53.45g | 214% | |
| Dietary Fiber | 18.6g | 74% | |
| Protein | 16.02g | 32% | |
| Vitamin C | 157.2mg | 262% | |
| Vitamin A | 4.8mg | 160% | |
| Iron | 5.2mg | 29% | |
| Calcium | 204mg | 20% | |
| Amount Per 100 g | |||
| Calories | 68.95 Kcal (289 kJ) | ||
| Calories from fat | 39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 91% | |
|---|---|---|---|
| Sodium | 98.17mg | 56% | |
| Potassium | 276.72mg | 80% | |
| Total Carbs | 6.19g | 28% | |
| Sugars | 3.91g | 214% | |
| Dietary Fiber | 1.36g | 74% | |
| Protein | 1.17g | 32% | |
| Vitamin C | 11.5mg | 262% | |
| Vitamin A | 0.4mg | 160% | |
| Iron | 0.4mg | 29% | |
| Calcium | 14.9mg | 20% | |
* 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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