or2.5 cups cherry tomatoes of tomatoes, red, ripe, raw, year round average (373 g)
or1/4 whole cup of leaves of basil, fresh (6 g)
or1 tbsp of vinegar, balsamic (16 g)
or1 clove of garlic, raw (3 g)
or2 tsps of oil, olive, salad or cooking (9 g)
or1/2 tsp of salt, table (3 g)
1.Heat the 2 teaspoons of extra virgin olive oil in a small saucepan over medium heat.
2.When the oil is heated add in the clove of minced garlic and cook it just until it starts to turn golden, about 30 seconds to 1 minute, careful not to burn it.
3.Pour the garlic oil mixture into a large bowl.
4.Add the quartered grape tomatoes, basil, balsamic vinegar, salt, and pepper to the garlic oil mixture and toss together.
5.Set aside or cover and refrigerate until ready to use.
|Per 100 g||Per Serving (102 g)||% DRI|
|Energy||41 kcal||42 kcal||2 %|
|Fat||2 g||2 g||4 %|
|Fatty acids, total saturated||0 g||0 g||2 %|
|Cholesterol||0 mg||0 mg||0 %|
|Sodium||290 mg||296 mg||12 %|
|Carbohydrate||4 g||5 g||2 %|
|Sugars||3 g||3 g||remove|
|Fiber||1 g||1 g||5 %|
|Protein||1 g||1 g||remove|