Stewed Tomatoes with Toast and Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 solid, ripe Tomatoes
- 1 bunch mixed Fresh herbs (rosemary, thyme and sage)
- 100 milliliters Vegetable broth
- 8 slices Ciabatta
- 2 Tbsps olive oil
- coarse Sea salt
- peppers
- grated Parmesan (to top)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Blanch and peel the tomatoes and remove the stalk. Rinse the herbs, shake dry and place into 4 small ramekins with the tomatoes. Pour in the broth and bake for about 15 minutes.
Drizzle the bread with oil and toast in the oven until golden brown.
Season the tomatoes with salt and pepper and shower with Parmesan.
Serve with the toast.
