Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
726
Calories
19g
Protein
16g
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 |
| Sourdough | 1 slice (36g) | 93 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 1/2 cups small to medium fresh basil leaves, divided
- 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 large shallot, thinly sliced
- 1 small Fresno chile or red jalapeño, seeded, finely chopped
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds ripe tomatoes, assorted colors and sizes
- 1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices
- 1 garlic clove, halved
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