Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
155
Calories
2g
Protein
14g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 teaspoon olive oil, divided
- 2 large red tomatoes, halved
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and black pepper
Directions
1
Preheat oven to 350°F. Lightly coat a 9 x 13 inch baking pan with half of the oil.
2
Arrange tomatoes, cut side up, in pan. Sprinkle tomatoes with garlic, thyme, salt and pepper; dot with remaining oil.
3
Bake 45 minutes to 1 hour, until very soft. Serve hot or at room temperature.
4
Category:Egyptian Recipes
5
Category:Egyptian Vegetarian
Recipe sourced from
fandom