Basque Tomatoes - 8 servings
Preparation: 15 min.
-
8 tomatoes, firm
-
1/2 cup parsley, chopped
-
1 clove garlic, crushed
-
1 tsp salt
-
1 tsp sugar
-
1/4 tsp pepper
-
1/2 cup black olives (optional)
-
2 tsp olive oil
-
2 Tbsp tarragon wine vinegar
-
1 tsp Dijon mustard
Slice tomatoes and spread them in shallow dish. Sprinkle with parsley. Combine remaining ingredients, mix well, and pour over tomatoes. Cover and refrigerate. Drain before serving. May be made 2 days ahead.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 47 Cal |
2.3 g |
6.3 g |
1.3 g |
1.9 g |
3.8 g |
0 mg |
380 mg |
Click for more detail
Nutrients
| Calories |
47 Cal |
|
| Fat |
2.3 g |
|
| Carbs |
6.3 g |
|
| Protein |
1.3 g |
|
| Fiber |
1.9 g |
|
| Sugar |
3.8 g |
|
|
Fats
| Fat |
2.3 g |
|
| Fat, Sat. |
0.31 g |
|
| Fat, Mono. |
1.5 g |
|
| Fat, Poly. |
0.3 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
9.7 mg |
1.8% |
| Niacin |
0.79 mg |
4.9% |
| Panto. Acid |
0.13 mg |
2.6% |
| Riboflavin |
0.028 mg |
2.1% |
| Thiamin |
0.05 mg |
4.2% |
| Vitamin A |
1400 IU |
46% |
| Vitamin B6 |
0.11 mg |
6.7% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
21 mg |
23% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.99 mg |
6.6% |
| Vitamin K |
72 mcg |
60% |
|
Minerals
| Calcium |
26 mg |
2.6% |
| Copper |
0.1 mg |
11% |
| Fluoride |
2.9 mcg |
72% |
| Iron |
0.89 mg |
11% |
| Magnesium |
16 mg |
3.8% |
| Manganese |
0.16 mg |
2.3% |
| Phosphorus |
33 mg |
4.7% |
| Potassium |
320 mg |
6.7% |
| Selenium |
0.14 mcg |
0.25% |
| Sodium |
380 mg |
25% |
| Zinc |
0.27 mg |
2.5% |
|
Click for less detail
