Nutrition Facts
Tomato dip
Amount Per Serving
Calories 334
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 21g
Sodium 21mg1%
Potassium 806mg23%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 11g12%
Protein 4g8%
Vitamin A 2362IU47%
Vitamin C 70mg85%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tomato dip
A flavoursome fresh tomato dip
Servings: 2
Calories: 334kcal
Equipment
- Sieve
- Grater
- Pan
Ingredients
- 500 g sweet and ripe tomatoes
- 3 shallots
- 1 clove of garlic
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 red chilli
- 6-8 basil leaves, wood sorrel or herb of your choice
- salt
Method
- Cut the tomatoes in half and roughly chop or grate the cut surface coarsely with a grater (hold the tomato by the skin).
- Add salt and suspend in a fine sieve for approximately one hour. If you grated the tomatoes you will obtain a thick consistency.
- Finely chop the shallots and garlic and quickly fry without allowing them to brown in a hot pan with one teaspoon of the olive oil.
- Mix with the tomato mixture, the remaining olive oil and red wine vinegar and season with salt.
- Halve the chilli and remove the seeds.
- Shred the basil leaves, sorrel or chosen herbs.
- Top the tomato dip with chilli and herbs.
- Serve with freshly toasted sourdough bread or roast chicken breast with grilled salad.
Nutrition
Calories: 334kcal | Carbohydrates: 19g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 21mg | Potassium: 806mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2362IU | Vitamin C: 70mg | Calcium: 48mg | Iron: 2mg