Baked Cherry Tomatoes with Basil
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr
Ready in
Calories:
44
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 44 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Cherry tomatoes
- ½ bunch Basil
- 2 tsps salt
Preparation steps
1.
Rinse the tomatoes and remove the stalks and skin. Prick each one 2-3 times. Rinse the basil, shake dry and pluck the leaves from the stems.
2.
Fill 4 jars with the tomatoes and shower the salt over them. Fill with water to about 3 cm below the rim of the jar (approximately 1 1/4 inch) and screw on the lids.
Lay a kitchen towel on a deep baking sheet and stand the jars on top.
3.
Pour 2 cm of water on the tray (approximately 3/4 inch) and put in the oven.
Heat the oven to 125°C (approximately 250ºF) and let the jars boil for about 50 minutes.
Turn off the heat and leave to cool in the oven.
Serve as desired.
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