Roasted Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 6 Tomatoes
- 1 red Pepperoncini
- 3 fresh garlic cloves
- 3 bay leaves
- 3 Anchovy fillet (in oil)
- 1 Tbsp Caper
- 1 tsp fennel seeds
- 1 tsp Coriander
- 1 pinch brown sugar
- 4 Tbsps olive oil
- coarse Sea salt
- 2 Tbsps lemon juice
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse and quarter the tomatoes. Remove the core, and place skin side down on in a baking dish. Rinse the pepperoncino, remove the seeds, and thinly slice or julienne. Peel the garlic and pass through a press. Break the bay leaves into 2-3 pieces each, and add to the dish. Finely dice the anchovies and capers. Mix the anchovies, capers, fennel seeds, coriander, sugar, and oil in a small bowl. Drizzle the spiced oil over the tomatoes. Add the bay leaves, garlic, and pepperoncino to the dish. Season lightly with salt, and drizzle with the lemon juice. Roast in the oven for 45 minutes, basting occasionally with the liquid in the dish.
Remove the tomatoes from the oven and season to taste. Serve with fresh cibatta, if you'd like.
