Coarsely chop the vegetables, season with salt, 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 from the vinegar, sauté them and add the chopped 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 crumbled yolk
Serve with 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 dish 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 |
