Oven Roasted Tomatoes With Basil And Bacon

1. Preheat oven to 180°C

2. Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.

3. Drizzle lightly with olive oil.

4. Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.

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Nutrient	Quantity
Total fats	44.4528 g
Protein	14.1344 g
Carbohydrates	1.4336 g
Energy	467.04 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2688 g
Water	49.5488 g
Aspartic acid	1.3227 g
Calcium, Ca	5.6 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2755 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0426 g
Fatty acids, total saturated 22:0	0.0146 g
Niacin	4.5046 mg
Hydroxyproline	0.0493 g
Vitamin A, RAE	12.32 g
Fatty acids, total trans-polyenoic	0.0392 g
Arginine	0.9106 g
Riboflavin	0.0907 mg
Fatty acids, total trans-polyenoic 22:4	0.0493 g
Tocopherol, beta	1.1312 mg
Fatty acids, total polyunsaturated 15:0	0.0202 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2621 g
Fatty acids, total saturated 20:1	0.3696 g
Glutamic acid	2.1594 g
Sodium, Na	741.44 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9789 g
Total lipid (fat)	44.4528 g
Manganese, Mn	0.0123 mg
Proline	0.5712 g
Fatty acids, total saturated 16:0	9.585 g
Fatty acids, total polyunsaturated 16:1 t	0.0067 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.291 g
Sucrose	1.12 g
Choline, total	53.536 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0538 g
Fatty acids, total polyunsaturated 18:1 t	0.1019 g
Sugars, total	1.12 g
Serine	0.5902 g
Fatty acids, total saturated 18:0	4.5002 g
Fatty acids, total saturated 20:4 undifferentiated	0.1333 g
Vitamin B-6	0.2979 mg
Selenium, Se	22.512 g
Ash	2.4304 g
Vitamin D	17.92 IU
Fatty acids, total saturated 18:1 undifferentiated	18.0533 g
Pantothenic acid	0.6216 mg
Phenylalanine	0.5869 g
Fatty acids, total polyunsaturated 22:1 c	0.0067 g
Copper, Cu	0.047 mg
Betaine	4.144 mg
Thiamin	0.3091 mg
Retinol	12.32 g
Methionine	0.3875 g
Iron, Fe	0.4592 mg
Carbohydrate, by difference	1.4336 g
Phosphorus, P	161.28 mg
Tocopherol, gamma	0.728 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Fatty acids, total saturated 22:1 undifferentiated	0.0067 g
Alanine	0.8098 g
Cholesterol	73.92 mg
Valine	0.7146 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0784 g
Fatty acids, total saturated 18:2 undifferentiated	6.384 g
Glycine	0.6384 g
Fatty acids, total saturated 14:0	0.5578 g
Zinc, Zn	1.3216 mg
Isoleucine	0.6698 g
Tocopherol, delta	0.0112 mg
Fatty acids, total polyunsaturated	7.2285 g
Fatty acids, total saturated 14:1	0.0078 g
Tocotrienol, gamma	0.056 mg
Fatty acids, total polyunsaturated 17:1	0.1154 g
Leucine	1.1637 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0392 g
Tocotrienol, alpha	0.0336 mg
Vitamin A, IU	41.44 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0246 g
Tryptophan	0.168 g
Fatty acids, total polyunsaturated 16:1 c	0.9722 g
Fatty acids, total polyunsaturated 18:1 c	17.9502 g
Fatty acids, total saturated 20:0	0.0885 g
Tocotrienol, beta	0.0224 mg
Tyrosine	0.56 g
Vitamin B-12	0.56 g
Fatty acids, total saturated	14.8915 g
Histidine	0.5746 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0067 g
Fatty acids, total monounsaturated	19.5317 g
Threonine	0.6216 g
Fatty acids, total polyunsaturated 17:0	0.1232 g
Vitamin D (D2 + D3)	0.448 g
Fatty acids, total polyunsaturated 24:0	0.0022 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0358 g
Vitamin D3 (cholecalciferol)	0.448 g
Vitamin E (alpha-tocopherol)	0.4816 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0056 g
Fatty acids, total trans	0.149 g
Fatty acids, total trans-monoenoic	0.1098 g
Magnesium, Mg	13.44 mg
Lysine	1.2578 g
Potassium, K	221.76 mg
Cystine	0.159 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Bacon	4 slices	467.04	1.4336	44.4528
Garlic Clove	2	0	0	0
cherry tomato	250	0	0	0
salt pepper	0	0	0	0
rom tomato	6	0	0	0
basil leaf	1 cup	0	0	0