Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 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
- 4 plum tomatoes (about 10 oz)
- 1 tsp olive oil
- 2 tbsp chopped parsley
- ½ tsp leaf basil, crumbled
- ¼ tsp leaf oregano, crumbled
- ¼ tsp salt
- ⅛ tsp pepper
Directions
Halve tomatoes lengthwise.
Heat in a heavy skillet over medium high heat.
Add oil, heat 1 minute.
Add tomatoes, cut side down.
Cook for 2 to 3 minutes or until slightly browned.
Turn tomatoes over.
Sprinkle with parsley, basil, oregano, salt and pepper.
Cook 1 minute.
Serve hot.
Hot: tomatoes may be served uncooked, drizzle oil over tomatoes, sprinkle with herbs, slat and pepper.
Category:Cathy's Recipes
Category:Plum tomato Recipes