Basil Baked Tomatoes

1. Cut tomatoes in half lenghtwise.

2. Arrange the tomatoes cut side up in a shallow baking pan. Sprinkle with the basil and garlic; drizzle with the olive oil.

3. Bake at 200 degrees for 2 to 2 1/2 hours. The tomatoes are done when shriveled but still moist.

4. Cool to room temperature. Season with salt to taste just before serving.

5. Note: this is supposed to be a good pizza topping, pasta topping, or as an dition to grilled cheese sandwiches or tossed green salads.

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

Nutrient	Quantity
Total fats	72.2202 g
Protein	1.9026 g
Carbohydrates	7.4196 g
Energy	671.91 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.609 g
Water	28.8726 g
Aspartic acid	0.1569 g
Calcium, Ca	70.59 mg
Lutein + zeaxanthin	1020.36 g
Fiber, total dietary	0.729 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	566.61 g
Niacin	0.3094 mg
Vitamin A, RAE	47.52 g
Arginine	0.1542 g
Riboflavin	0.0368 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	0.2189 g
Sodium, Na	5.73 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9036 g
Total lipid (fat)	72.2202 g
Manganese, Mn	0.5577 mg
Fructose	0.0036 g
Proline	0.0397 g
Fatty acids, total saturated 16:0	8.1536 g
Choline, total	7.14 mg
Sugars, total	0.264 g
Serine	0.0577 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.4071 g
Vitamin B-6	0.2873 mg
Selenium, Se	3.036 g
Ash	0.5832 g
Fatty acids, total saturated 18:1 undifferentiated	51.3318 g
Pantothenic acid	0.1628 mg
Phenylalanine	0.0618 g
Copper, Cu	0.1321 mg
Betaine	0.144 mg
Thiamin	0.0481 mg
Methionine	0.0225 g
Iron, Fe	1.3308 mg
Carbohydrate, by difference	7.4196 g
Phosphorus, P	42.21 mg
Folate, total	12.87 g
Tocopherol, gamma	0.6264 mg
Alanine	0.0515 g
Valine	0.084 g
Fatty acids, total saturated 18:2 undifferentiated	7.0898 g
Glycine	0.064 g
Glucose (dextrose)	0.0036 g
Zinc, Zn	0.3894 mg
Isoleucine	0.0643 g
Fatty acids, total polyunsaturated	7.6989 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0991 g
Vitamin A, IU	951.39 IU
Folate, DFE	12.87 g
Tryptophan	0.0209 g
Vitamin C, total ascorbic acid	9.792 mg
Phytosterols	159.12 mg
Galactose	0.0486 g
Fatty acids, total saturated 20:0	0.2981 g
Tyrosine	0.0309 g
Vitamin K (phylloquinone)	118.365 g
Fatty acids, total saturated	9.9679 g
Histidine	0.0329 g
Fatty acids, total monounsaturated	52.55 g
Threonine	0.0517 g
Folate, food	12.87 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	8.28 g
Vitamin E (alpha-tocopherol)	10.4928 mg
Magnesium, Mg	16.77 mg
Lysine	0.0771 g
Potassium, K	138.03 mg
Cystine	0.0186 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.33 cup	636.48	0	72
Garlic Clove	7	31.29	6.9426	0.105
Basil	0.75 cup	4.14	0.477	0.1152
rom tomato	18	0	0	0
kosher salt	0	0	0	0