Roughly chop the vegetables, salt them, drizzle with vinegar and let them rest for 1 hour.
Crush the garlic and brown it in the oil, remove it and add the vegetables drained of the vinegar, sauté them and add the chopped tomatoes, the sugar, salt and ground white pepper.
Add 150 g of water, stir the sauce and cook for 30 minutes, allowing it to reduce.
Blend together with the chopped yolk.
Serves as an accompaniment to boiled meats, roasts and hamburgers.
Pan
Knife
Cutting board
Store in the refrigerator for up to 3 days.
This vegetable sauce is a versatile side that pairs well with meats and fish.
Italia
| 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 |
