TOMATO SAUCE

Tomato puree is a concentrated form of tomatoes, providing a rich source of vitamins and antioxidants. It is minimally processed, retaining most of the nutritional benefits of fresh tomatoes. The puree is often used as a base in sauces, enhancing flavor and nutritional content.

Water is used as a solvent and to adjust the consistency of the sauce. It is a neutral ingredient with no direct nutritional impact. Its presence ensures the sauce has the desired texture and fluidity.

Onion powder is a dehydrated form of onions, providing flavor and some nutritional benefits. It is a convenient way to add onion flavor without the need for fresh onions. The dehydration process preserves some of the beneficial compounds found in fresh onions.

Garlic powder is made from dehydrated garlic, offering a concentrated source of garlic flavor and nutrients. It retains many of the health benefits associated with fresh garlic. The powder form allows for easy incorporation into recipes without the need for fresh garlic.

Citric acid is a natural preservative and flavor enhancer commonly used in food products. It is derived from citrus fruits or produced via fermentation. Its primary role is to maintain freshness and enhance the tartness of the sauce.

Natural flavors are additives used to enhance the taste of food products. They are derived from natural sources but can be highly processed. The lack of transparency about their specific composition can be concerning for consumers seeking clean labels.

Dehydrated bell peppers provide flavor and nutrients similar to fresh peppers. The dehydration process concentrates their flavor and preserves some of their nutritional content. They add color and a mild sweetness to the sauce.