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Oil-based sauce without tomato
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Tomato-free oily sauce (14 g) has 124 calories. That works out to 884 calories per 100 g. It contains 0 g of carbs, 0 g of protein, 14 g of fat and 0 g of fiber. Its 2 mg of Vitamin E covers 13% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 14 g
124
KCAL / 14G
Carbs
0g
· 0% DV
Protein
0g
· 0% DV
Fat
14g
· 18% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 0% · Fat 100%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 14 g | 18% |
| Saturated fat | 1.96 g | 10% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 14 g | 124 kcal |
| 1 teaspoon (small) | 5 g | 44 kcal |
| 1 serving (small) | 20 g | 177 kcal |
| 2 tablespoon (double) | 28 g | 248 kcal |
| 1 ounce (medium) | 28 g | 248 kcal |
| 3 tablespoon (triple) | 42 g | 371 kcal |
| 0.25 cup (quarter) | 55 g | 486 kcal |
| 100 g | 100 g | 884 kcal |
| ½ cup (half) | 110 g | 972 kcal |
Calculated from 884 calories per 100 g.
Tomato-free oily sauce is a sauce built around oil rather than tomatoes. It may be seasoned with herbs, garlic, spices, or an acidic ingredient, but its exact ingredients depend on the recipe.
Whisk oil with your chosen herbs, spices, or garlic to make tomato-free oily sauce. If you want a sharper flavor, add lemon juice or vinegar gradually and whisk again just before serving.
Tomato-free oily sauce works as a dressing for vegetables or salads, a finishing sauce for grilled foods, or a coating for pasta and bread. Its lack of tomato makes it useful when you want those flavors without a tomato base.
Tomato-free oily sauce separates because oil and water-based ingredients such as vinegar or lemon juice do not stay mixed on their own. Shake it in a sealed jar or whisk it again immediately before serving.
Olive oil gives tomato-free oily sauce a pronounced, savory flavor, while a neutral oil keeps the added herbs and spices in the foreground. Choose an oil whose taste suits the dish you plan to serve.
Toss tomato-free oily sauce with hot, freshly drained pasta and add a small splash of pasta cooking water. The starch helps the oil coat the pasta instead of pooling at the bottom of the bowl.
Yes, tomato-free oily sauce can coat vegetables, tofu, or meat before cooking. Keep marinades that have touched raw meat separate from serving sauce, and discard them rather than using them uncooked.
You can heat tomato-free oily sauce, but high heat can scorch garlic and delicate herbs and make the flavor bitter. For a fresher taste, add those ingredients near the end of cooking or after the pan comes off the heat.
Whisking tomato-free oily sauce with mustard can help it stay blended and feel thicker. You can also blend in a small amount of a suitable thick ingredient, such as tahini, while adjusting the seasoning to taste.
To make tomato-free oily sauce lighter, use a smaller amount of oil and stretch it with lemon juice, vinegar, or a little water. Add the liquid gradually and taste as you go so the sauce stays well balanced.
Vitamins
Vitamin E
1.96mg · 13% DV
Vitamin K
8.4µg · 7% DV
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
Minerals
Calcium
0mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
Sodium
0mg · 0% DV
Potassium ⭐
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 1 tablespoon (medium) (14 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tomato-free oily sauce is a broad description rather than one traditional recipe: it is built around oil, with seasonings such as garlic, herbs, spices or vinegar varying from one version to another. It can be spooned over grilled vegetables or meat, tossed through pasta, or served as a dip for bread. The texture is usually pourable and the flavour depends on the additions, while the oil gives it a rich, coating feel. Nutritionally, it is almost entirely fat; 100 g provides 884 calories. A little goes a long way, so try a small spoonful with roasted vegetables or use a splash of lemon to bring contrast and keep the dish feeling less rich.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.96g
MONOUNSATURATED
10.22g
POLYUNSATURATED
1.47g
Omega 6:3 ratio 12.1:1
Above the ideal 4:1 (12.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.