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Tomatoes a La Provencale

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5193
Energy (kCal)251.748
Carbohydrates (g)28.5597
Total fats (g)14.986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice tomatoes in half. Remove the seeds but leave as much of the flesh as possible. | 2. Heat oil in a skillet on medium heat. Place tomatoes cut-side down in the skillet. They should sizzle a little, this will help seal the edges and keep them from sticking. | 3. Turn the heat to extremely low and cook 45 minutes. Shake occasionally to ensure that tomatoes are not sticking. | 4. Flip tomatoes. Sprinkle each with garlic, salt, and parsley. | 5. Cook another 45 minutes on extremely low heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 131.04 28.3192 6.4064 1.456
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 1 peeled diced - - - -
    salt - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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