Four Cheese Sauce

How it scored 70 / 100

Nutrition snapshot

Ingredients 30 listed

• 1 Tomato Purée
  Concentrated cooked tomato product with skin and seeds removed.
  Safe
• 2 Diced Tomatoes In Tomato Juice
  Whole or diced tomatoes packed in tomato juice; minimally processed canned vegetable.
  Safe
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 5 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 6 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 7 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 8 Provolone
  Italian semi-hard cheese made from cow's milk, aged 2-12 months.
  Low
• 9 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 10 Ricotta
  A fresh whey-based Italian cheese made by acid-precipitating proteins from cheese-making whey.
  Low
• 11 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 12 Olive Oil
  Oil pressed from olives (Olea europaea).
  Safe
• 13 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 14 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 15 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 16 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 17 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 18 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 19 Tomato Concentrate
  Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.
  Safe
• 20 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 21 Tomato Juice
  Liquid extracted from ripe tomatoes (Solanum lycopersicum), often with added salt and sometimes seasonings.
  Safe
• 22 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 23 Calcium Chloride
  Calcium chloride (E509) is an inorganic salt of calcium and chlorine.
  Low
• 24 CULTURED —
• 25 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 26 Semi-Skimmed Milk
  Cow's milk with reduced fat (typically 1.5-1.8% fat in EU; comparable to U.S. 'reduced fat' or 2% milk).
  Low
• 27 Soured Milk
  Milk that has been intentionally fermented or acidified with bacterial cultures (or vinegar/lemon juice for home use).
  Low
• 28 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 29 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 30 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe