6 Serves
78 Mins
Finely mince the onion and garlic using a chefs knife on a cutting board.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
13 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
50 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a saucepan over medium heat and sauté the onions until translucent.
Stir in the tomato paste, garlic, and a splash of hot water to create a smooth base, then simmer gently.
Season the sauce with salt and pepper to taste, then stir in fresh herbs and spices before removing from heat.
25
g95
g20
g
Yemeni
