Baked Tomatoes with Herbs
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
8 h.
Preparation
Calories:
1
calories
Calories
Nutritional values
1 gram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 9 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Plum tomato
- Sea salt
- Fresh herbs (as desired)
Preparation steps
1.
Rinse tomatoes, remove cores, stalk and seeds. Then place tomatoes on a baking sheet lined with parchment paper and season with salt. Cook for about 6-8 hours in a preheated oven at 110°C (approximately 200°F) with a wooden spoon propping open the oven door. Stir tomatoes every 30 minutes during the cooking time. Tomatoes should be pliable at the end, but not too tough or moist.
2.
Season to taste with fresh, chopped herbs and place in a jar or glass container. Fill with olive oil, so tomatoes are covered. Seal container and let rest for a minimum of 4 weeks. Tip: To preserve for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
