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Roasted Tomato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9168
Energy (kCal)171.72
Carbohydrates (g)20.3936
Total fats (g)9.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions. | 2. Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes. | 3. Roast for 25-30 minutes. | 4. Stir well half-way through cooking, spooning over the juices. | 5. When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish. | 6. Scatter over the basil and pour any juices over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1 sliced 64.0 14.944 1.76 0.16
    plum tomato 6 halved - - - -
    garlic clove 2 crushed - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    basil - - - -
    salt black pepper ground - - - -

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



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