Inspired by: Marinara
- All year
Sattvic Tomato & Basil Sauce
- Serves
- 6
- Portion
- ½ cup
- Time
- 35 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tomato | ripe, chopped (or passata) | 800 g | 4000 g | |
| Extra-virgin olive oil | 2 tbsp | 30 g | 150 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Carrot | 1, grated | 100 g | 500 g | |
| Celery | 1 stalk | 60 g | 300 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | basil | 15 g | 75 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp oregano | 1 g | 5 g | |
| Jaggery (gur) | 1½ tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g |
Method
How to cook it
Step 1: Warm oil with fennel; soften carrot and celery 6 minutes.
Step 2: Add tomato, oregano and jaggery; simmer 25 minutes.
Step 3: Blend or sieve; add basil; season.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion and garlic→Tofennel, carrot and celery (a sattvic soffritto)
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