Baked Tomatoes with Pine Nuts and Rosemary
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beefsteak tomato
- 1 fresh garlic clove
- 1 slice white bread
- 4 Tbsps Pine nuts
- 3 sprigs rosemary
- Sea salt
- freshly ground peppers
- 6 Tbsps olive oil
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F). Cut the tomato and the garlic in half crosswise. Rub the cut garlic onto the cut surface of the tomato.
2.
Distribute the tomato and garlic halves with the cut side up on a parchment-lined baking tray. Toast the bread and crumble. Sprinkle with bread crumbs with the pine nuts on the tomato halves. Chop 1 tablespoon of rosemary leaves and sprinkle over the tomatoes. Add the remaining rosemary springs to the tomatoes. Season the tomato halves with salt and pepper. Drizzle with olive oil and bake for about 10 minutes.
Remove from the oven and serve while hot.
