Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
610
Calories
15g
Protein
15g
Fat
102g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 pound ripe juicy tomatoes
- 1/2 clove garlic
- 1 tablespoon balsamic or red wine vinegar
- 2 to 3 tablespoons olive oil
- salt and freshly-ground pepper to taste
- handful fresh basil leaves, torn in half
- garlic croutons or torn pieces of crusty bread, toasted or not (optional)
- =
Directions
1
1. Wash and core tomatoes. Cut into thick slices.
2
2. Peel the garlic. In the serving bowl, rub the garlic using the tips of a fork, to make a puree, then add the vinegar and oil.
3
3. Add the tomatoes, tossing gently to coat with dressing. Season to taste with salt and pepper.
4
4. Scatter top of salad with the torn basil leaves.
5
5. Add croutons or pieces of bread, if using, to soak up the delicious juices.
Recipe sourced from
fandom