Not much of anything is needed on top of tomatoes when they are sun-ripened : maybe just a sprinkling of oregano (which in Greek means «joy of the mountain»).
2 | tomatoes | 240 g | |
1 tbsp | extra virgin olive oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
3/4 tsp | dried oregano | 0.4 g |
per 1 serving (120 g)
Amount % Daily Value |
Calories 80 |
Fat 7 g 11 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 4 g 1 % |
Fibre 1 g 6 % |
Sugars 3 g |
Net Carbs 3 g |
Protein 1 g |
Vitamin A 34 % |
Vitamin C 23 % |
Calcium 1 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Fats | 1 ½ |
I ve been making this all summer long, however I add red onions and a drop of balsamic vinegar.
Quick, colorful and easy recipe to make. I ended up adding about a tsp of crumbed feta and I think it just added a whole other level of flavor to it!
The recipe name pretty well says it all. Nothing much to add as from a flavor standpoint, this dish lacked.