Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.6% of RDA
• Calories: 11.1% of RDA
• Carbs: 4.2% of RDA
• Fat (total lipid): 30.1% of RDA
• Fiber: 7.4% of RDA
• Fructose: 7.9% of RDA
• Protein: 1.5% of RDA
• Sodium: 1.9% of RDA
• Sugar: 20.8% of RDA
• Vitamin A (IU): 29.9% of RDA
• Vitamin B6: 10.7% of RDA
• Vitamin C: 27.4% of RDA
• Iron: 2.8% of RDA
• Magnesium: 5.2% of RDA
• Manganese: 4.8% of RDA
• Niacin: 3.8% of RDA
• Potassium: 9.2% of RDA
• Zinc: 2.0% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat oven to 300F.
2.
Line a large rimmed cookie sheet with parchment paper and set aside.
3.
Halve tomatoes and place in a large bowl. Add the olive oil, minced garlic, diced onion, Italian seasoning, and sugar and toss gently.
4.
Spread the tomatoes, cut side up, onto the prepared pan.
5.
Spoon the onions up on top of the tomatoes. Generously salt and pepper and then top with the chopped herbs.
6.
Roast in the oven for 1 hour. Turn the temperature up to 425F and roast for another 15-20 min.
7.
Eat them hot off the tray or let cool and blend for an amazing sauce.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 223
Protein 1.71 g
Carbohydrates 11.6 g
Iron 0.53 mg
Fiber 2.07 g
Calcium 35.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
