Directions:
- Cut tomatoes into quarters; remove and discard seeds. Pat dry, and brush each side evenly with 2 tablespoons olive oil.
- Cook tomato quarters, in batches, in a hot cast-iron skillet over high heat 1 1/2 to 2 minutes on each side or until blackened. Remove from skillet, and cool, reserving juice from skillet.
- Toss tomato with reserved juice, basil, and next 4 ingredients in a large bowl. Cover and let stand, stirring occasionally, 1 hour. Garnish, if desired.
- Prep: 20 min., Cook: 20 min., Stand: 1 hr.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.01 Kcal (1055 kJ) | ||
| Calories from fat | 210.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.34g | 36% | |
|---|---|---|---|
| Sodium | 366.15mg | 15% | |
| Potassium | 584.47mg | 12% | |
| Total Carbs | 9.87g | 3% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 0.1mg | 0% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.38 Kcal (383 kJ) | ||
| Calories from fat | 76.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 36% | |
|---|---|---|---|
| Sodium | 132.78mg | 15% | |
| Potassium | 211.94mg | 12% | |
| Total Carbs | 3.58g | 3% | |
| Sugars | 2.64g | 29% | |
| Dietary Fiber | 0.91g | 10% | |
| Protein | 0.9g | 5% | |
| Vitamin C | 12.4mg | 57% | |
| Calcium | 10.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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