Baked Tomato With Basil Butter

1. Preheat the oven to 250F.

2. Cut tomatoes in half and remove the seeds.

3. Herb butter:

4. Chop fresh basil and garlic finly.

5. Mix all herb butter ingredients well.

6. Fill seeded tomato halves with herb butter mixture.

7. Bake for about 10 minutes until the colour of the top goes lightly brown.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	361.8096 g
Protein	141.6579 g
Carbohydrates	232.2796 g
Energy	4440.772 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.7515 g
Water	869.2684 g
Aspartic acid	13.6218 g
Calcium, Ca	3246.2038 mg
Lutein + zeaxanthin	1125.1573 g
Fiber, total dietary	80.5791 g
Carotene, beta	4026.5268 g
Niacin	49.7718 mg
Vitamin A, RAE	398.9972 g
Arginine	20.015 g
Riboflavin	3.9987 mg
Tocopherol, beta	0.0894 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.5025 g
Glutamic acid	33.6686 g
Sodium, Na	600.2342 mg
Fatty acids, total saturated 16:1 undifferentiated	1.089 g
Total lipid (fat)	361.8096 g
Manganese, Mn	12.0198 mg
Fructose	12.2421 g
Proline	6.237 g
Fatty acids, total saturated 16:0	32.3723 g
Fatty acids, total saturated 8:0	0.0001 g
Choline, total	60.6307 mg
Sugars, total	23.5326 g
Serine	7.5215 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	15.2145 g
Vitamin B-6	1.8704 mg
Selenium, Se	0.4343 g
Ash	42.0259 g
Fatty acids, total saturated 18:1 undifferentiated	134.4972 g
Pantothenic acid	6.0211 mg
Phenylalanine	7.328 g
Copper, Cu	12.6748 mg
Betaine	0.9082 mg
Thiamin	9.9595 mg
Methionine	4.4662 g
Iron, Fe	21.3166 mg
Carbohydrate, by difference	232.2796 g
Phosphorus, P	5859.5172 mg
Folate, total	869.4477 g
Tocopherol, gamma	1.0824 mg
Lycopene	22991.1532 g
Alanine	7.2293 g
Valine	7.6334 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	155.628 g
Glycine	9.3269 g
Carotene, alpha	902.506 g
Glucose (dextrose)	11.1698 g
Fatty acids, total saturated 14:0	0.9 g
Zinc, Zn	36.3591 mg
Isoleucine	5.9133 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	158.5447 g
Leucine	10.4649 g
Tocotrienol, alpha	0.0906 mg
Vitamin A, IU	7970.1526 IU
Folate, DFE	869.4477 g
Tryptophan	2.9809 g
Vitamin C, total ascorbic acid	123.4323 mg
Phytosterols	62.6809 mg
Galactose	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Tyrosine	5.7235 g
Vitamin K (phylloquinone)	72.709 g
Fatty acids, total saturated	50.6701 g
Histidine	4.0589 g
Fatty acids, total monounsaturated	136.2313 g
Threonine	5.7894 g
Folate, food	869.4477 g
Cryptoxanthin, beta	0.2391 g
Vitamin E (alpha-tocopherol)	4.8326 mg
Magnesium, Mg	819.5694 mg
Lysine	4.5329 g
Potassium, K	5237.9644 mg
Cystine	2.7827 g
Fluoride, F	20.6009 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Butter	50	4275	196.425	360
Garlic	1 clove	4.47	0.9918	0.015
Tomato	4	160.8396	34.7592	1.7871
Pepper	1 pinch	0.3608	0.0919	0.0047
Basil	0.5	0.1016	0.0117	0.0028
breadcrumb	0.5	0	0	0