Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
758
Calories
16g
Protein
27g
Fat
113g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 garlic cloves, minced
- 8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
- 6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
- 1/4 cup minced red onion
- 1/3 cup fruity extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 7 or 8 grindings black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes