Chop the vegetables coarsely, salt them, drizzle with vinegar and let them rest for 1 hour
Crush the garlic and brown it in the oil, remove it and pour the drained vegetables from the vinegar, sauté them and add diced tomatoes, sugar, salt, and ground pepper
Add 150 g of water, mix the sauce and cook for 30 minutes to reduce it
Blend together with the chopped yolk
Goes well with boiled, roasted meats and hamburgers
Pan
Knife
Cutting Board
Store in the refrigerator for a maximum of 3 days.
This vegetable sauce is a versatile side that pairs well with meats and fish.
Italy
| Energy (kcal) | 141.85 |
| Carbohydrates (g) | 4.98 |
| of which Sugars (g) | 4.98 |
| Fat (g) | 13.08 |
| of which Saturates (g) | 1.98 |
| Protein (g) | 1.15 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.02 |
