Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
164
Calories
2g
Protein
14g
Fat
11g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- =
- 15 ounces plain diced tomatoes, drained, rinsed
- 5-6 cloves garlic, crushed
- 1/3 cup olive oil
- 1 teaspoon lemon juice
- 1 dash lemon pepper
- 1 package fresh basil, chiffonade (about a handful)
- salt and pepper
- =
Directions
1
Mix all together and refridge at least 2 hrs, longer is preferable.
2
Serve with fresh or toasted french bread.
Recipe sourced from
fandom