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Slow-Roasted Tomatoes With Capers and Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1353
Energy (kCal)120.6587
Carbohydrates (g)0.2804
Total fats (g)13.5493
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 160°C/140°C fan-forced. | 2. Place tomato, capsicums and olives, in a single layer, in a large baking dish. | 3. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. | 4. Sprinkle with capers. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 4 halved - - - -
    red capsicum 175 - - - -
    olive 1/3 cup mixed - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    rosemary leaf 1 tablespoon - - - -
    caper 2 teaspoons drained rinsed 1.3187 0.2804 0.1353 0.0493

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



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