| ⅜ cup | Butter, unsalted | |
| 1 tbsp | Cumin seeds, ground | |
| 2 tsp | Oregano, dried | |
| 2 tsp | Coriander seeds | |
| 2 tsp | Onion Powder | |
| 1 tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| ¼ tsp | Cayenne Pepper, ground | |
| 1⅜ cups | Tomato puree, canned, no salt added | |
| 4½ tsp | Erythritol | |
| 16.42 oz | altogether (view nutrition facts) |
Recipes that use this food
Preparation
- Serving size:2.10 oz (by recipe creator)2.35 oz (calculated)¼ cup (by recipe creator)
- In a large pot over medium heat, melt the butter.
- Add all of the spices and saute until fragrant, a couple of minutes.
- Add the tomato puree and erythritol and stir well.
- Simmer for 5 minutes, stirring occasionally.
- Season to taste.
- Enjoy warm or cold as a sauce or condiment.
- You can store the sauce in an airtight container. It will keep for up to two weeks in the fridge or 6 months in the freezer. For best results, thaw overnight before reheating.
Meal Prep Tip
- Calorie count114 kcal
- % of calories by macros
Fat 78.1 % 89 kcal 10.3 g Net Carbs 14.9 % 17 kcal 4.4 g Dietary Fiber 2.6 % 3 kcal 1.5 g Protein 4.4 % 5 kcal 1.2 g - Approx. WW SmartPoints™4.4
- Cholesterol 26.1 mg
- Sodium 353.7 mg
- Fat 10.3 g
- Saturated Fat 6.2 g
- Trans Fat 0 g
- Carbohydrates 8.3 g
- Dietary Fiber 1.5 g
- Total Sugars 2.4 g
- Added Sugar 0 g
- Sugar alcohols 2.4 g
- Protein 1.2 g
- Calcium 30.9 mg
- Iron 1.7 mg
- Magnesium 17.9 mg
- Potassium 250.7 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 97.9 mcg
- Vitamin B12 0 mcg
- Vitamin C 5.5 mg
- Folate 7 mcg
- Folic Acid 0 mcg