Vegetarian Pasta Sauce

1. Spread the olive oil around a medium-sized frying pan.

2. On medium heat, melt the tomato paste and mix with the herbs, Worcestershire sauce, and soya sauce.

3. Add in the tomatoes, red pepper, and onion. Keep mixing until cooked through.

4. Turn down the heat, and let simmer for 20 minutes.

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Nutrient	Quantity
Total fats	8.3137 g
Protein	7.0929 g
Carbohydrates	36.5017 g
Energy	224.1836 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0877 g
Water	577.0949 g
Aspartic acid	1.0046 g
Calcium, Ca	96.452 mg
Lutein + zeaxanthin	1275.0784 g
Fiber, total dietary	8.99 g
Fatty acids, total saturated 22:0	0.0087 g
Carotene, beta	2801.9864 g
Niacin	4.3266 mg
Vitamin A, RAE	259.1345 g
Arginine	0.2689 g
Riboflavin	0.2147 mg
Tocopherol, beta	0.0521 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.0212 g
Glutamic acid	2.6763 g
Sodium, Na	98.171 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0917 g
Total lipid (fat)	8.3137 g
Manganese, Mn	0.8505 mg
Fructose	8.0976 g
Proline	0.1642 g
Fatty acids, total saturated 16:0	0.9427 g
Sucrose	0.8446 g
Choline, total	50.0926 mg
Sugars, total	21.7604 g
Serine	0.216 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.1857 g
Vitamin B-6	0.8962 mg
Selenium, Se	1.7549 g
Ash	3.843 g
Fatty acids, total saturated 18:1 undifferentiated	5.0118 g
Pantothenic acid	0.6777 mg
Phenylalanine	0.2117 g
Copper, Cu	0.4706 mg
Betaine	0.6486 mg
Thiamin	0.2744 mg
Retinol	0.0567 g
Methionine	0.0518 g
Iron, Fe	3.2693 mg
Carbohydrate, by difference	36.5017 g
Phosphorus, P	183.3968 mg
Folate, total	105.2626 g
Tocopherol, gamma	0.8017 mg
Lycopene	16103.55 g
Alanine	0.2246 g
Valine	0.179 g
Fatty acids, total saturated 18:2 undifferentiated	1.2963 g
Glycine	0.1796 g
Carotene, alpha	483.2667 g
Glucose (dextrose)	8.0931 g
Fatty acids, total saturated 14:0	0.0057 g
Zinc, Zn	1.2485 mg
Isoleucine	0.1581 g
Maltose	0.0448 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	1.3844 g
Fatty acids, total polyunsaturated 17:1	0.0084 g
Leucine	0.2364 g
Tocotrienol, alpha	0.0767 mg
Vitamin A, IU	5146.5296 IU
Folate, DFE	105.2626 g
Tryptophan	0.064 g
Vitamin C, total ascorbic acid	180.7845 mg
Phytosterols	60.0007 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.0279 g
Starch	0.0352 g
Tyrosine	0.1182 g
Vitamin K (phylloquinone)	67.9904 g
Fatty acids, total saturated	1.1764 g
Histidine	0.1173 g
Fatty acids, total monounsaturated	5.1332 g
Threonine	0.2172 g
Folate, food	105.2626 g
Fatty acids, total polyunsaturated 17:0	0.0015 g
Cryptoxanthin, beta	86.6762 g
Vitamin E (alpha-tocopherol)	4.9764 mg
Magnesium, Mg	85.1899 mg
Lysine	0.2442 g
Potassium, K	1654.5222 mg
Cystine	0.0801 g
Fluoride, F	11.161 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.5 tablespoon	59.67	0	6.75
Onion	0.5 cup	32	7.472	0.08
Tomato	3 cups	80.46	17.3883	0.894
Parsley	0.5 teaspoon	0.225	0.0396	0.0049
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Soya Sauce	1 teaspoon	0	0	0
Tomato paste	1 tablespoon	13.12	3.0256	0.0752
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
red pepper	0.5 cup	30	6.6075	0.33
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554