Sauce escabeche

Method

1. 1

   Mix in a hollow dish olive oil with thyme, salt and pepper.

2. 2

   Dip the tomatoes 1 min into boiling water to peel them more easily, peel them and crush them. Peel and chop the cloves of garlic and onion. Rinse, sponge and scissor the parsley. Mix the parsley, except 1 spoon. soup, and the hachis of garlic and onion with vinegar and cook 5 min on high heat. Once the vinegar has reduced, add cumin and crushed tomatoes. 3 Sprinkle with reserved parsley and gables before serving, with the accompaniment of your choice.

Nutrition

calories

115 kcal

fatContent

9 g

fiberContent

2 g

sugarContent

4 g

sodiumContent

220 mg

proteinContent

2 g

cholesterolContent

0 mg

carbohydrateContent

8 g

saturatedFatContent

2 g

unsaturatedFatContent

7 g

Indicative values from the source, for the original recipe.

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