Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
733
Calories
16g
Protein
15g
Fat
127g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 6 to 8 very ripe heirloom tomatoes, in a variety
- of sizes, shapes and colors
- 1⁄4 to 1⁄2 tsp. sugar
- Salt, to taste
- 2 green onions, 1⁄4 red onion or 1 shallot,
- chopped
- 2 garlic cloves, finely chopped (optional)
- 2 tsp. minced fresh oregano, or to taste
- Balsamic vinegar, to taste
- Sherry vinegar or white wine vinegar, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- Coarse country bread for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes