|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 89
- Protein(gm)2
- Carbohydrate(gm)6
- Fat, total(gm)7
- Saturated fat(gm)1
- Monosaturated fat(gm)5
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)4
- Sugar, total(gm)3
- Vitamin A(IU)2430
- Vitamin C(mg)30
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)20
- Sodium(mg)146
- Potassium(mg)410
- Calcium(DV %)30
- Iron(DV %)3
*Percent Daily Values are base on a 2,000 calorie diet
Melted Tomato Salad
Makes:
6
servings
Prep:
10 mins
Bake: 1 hr 30 mins to 2 hrs
Oven: 300°F
Bake: 1 hr 30 mins to 2 hrs
Oven: 300°F
Ingredients
- 4 cups quartered medium tomatoes (about 2 lb.) or halved cherry tomatoes
- 3 tablespoons olive oil
- 1/4 cup snipped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups baby spinach
Directions
Preheat oven to 300 degrees F. Place tomatoes in an even layer in a large shallow glass baking dish. Drizzle with olive oil, and sprinkle with basil, salt, and pepper. Bake, uncovered, for 1 1/2 to 2 hours or until tomatoes are slightly dried and charred. Cool slightly (15 minutes).
On a large serving platter spoon tomatoes and the pan juices over spinach.
|
||||
