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Garlic Roasted Grape Tomatoes in Olive Oil

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)119.34
Carbohydrates (g)-
Total fats (g)13.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400*F. | 2. In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper. | 3. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. | 4. Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil. | 5. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using. | 6. Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grape tomato 2 pints - - - -
    garlic clove 6 smashed - - - -
    red pepper flake 1/4 - 1/2 teaspoon crushed - - - -
    olive oil 2/3 cup 119.34 0.0 0.0 13.5
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    kosher salt - - - -
    black pepper ground - - - -
    rosemary 1 sprig - - - -
    oregano 1 sprig - - - -

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



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