Roasted Tomato Salad

1. Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.

2. Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.

3. Roast for 25-30 minutes.

4. Stir well half-way through cooking, spooning over the juices.

5. When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.

6. Scatter over the basil and pour any juices over the top.

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Nutrient	Quantity
Total fats	9.16 g
Protein	1.9168 g
Carbohydrates	20.3936 g
Energy	171.72 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0749 g
Water	167.04 g
Aspartic acid	0.1456 g
Calcium, Ca	45.53 mg
Lutein + zeaxanthin	6.4 g
Fiber, total dietary	2.72 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	1.6 g
Niacin	0.1856 mg
Arginine	0.1664 g
Riboflavin	0.0432 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total saturated 20:1	0.028 g
Glutamic acid	0.4128 g
Sodium, Na	13.94 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1129 g
Total lipid (fat)	9.16 g
Manganese, Mn	0.2483 mg
Fructose	4.4256 g
Proline	0.0192 g
Fatty acids, total saturated 16:0	1.0705 g
Sucrose	1.584 g
Choline, total	9.787 mg
Sugars, total	11.568 g
Serine	0.0336 g
Fatty acids, total saturated 18:0	0.1822 g
Vitamin B-6	0.192 mg
Selenium, Se	0.8 g
Ash	0.6784 g
Fatty acids, total saturated 18:1 undifferentiated	6.435 g
Pantothenic acid	0.1968 mg
Phenylalanine	0.04 g
Copper, Cu	0.0707 mg
Betaine	0.169 mg
Thiamin	0.0736 mg
Methionine	0.0032 g
Iron, Fe	0.6168 mg
Carbohydrate, by difference	20.3936 g
Phosphorus, P	52.48 mg
Folate, total	30.4 g
Tocopherol, gamma	0.0747 mg
Alanine	0.0336 g
Valine	0.0336 g
Fatty acids, total saturated 18:2 undifferentiated	0.8994 g
Glycine	0.04 g
Glucose (dextrose)	5.5744 g
Fatty acids, total saturated 14:0	0.0064 g
Zinc, Zn	0.2976 mg
Isoleucine	0.0224 g
Fatty acids, total polyunsaturated	0.9743 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.04 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	3.2 IU
Folate, DFE	30.4 g
Tryptophan	0.0224 g
Vitamin C, total ascorbic acid	11.84 mg
Phytosterols	43.89 mg
Fatty acids, total saturated 20:0	0.0373 g
Tyrosine	0.0224 g
Vitamin K (phylloquinone)	6.058 g
Fatty acids, total saturated	1.3099 g
Histidine	0.0224 g
Fatty acids, total monounsaturated	6.5873 g
Threonine	0.0336 g
Folate, food	30.4 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin E (alpha-tocopherol)	1.3235 mg
Magnesium, Mg	19.84 mg
Lysine	0.0624 g
Potassium, K	269.53 mg
Cystine	0.0064 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 teaspoons	79.56	0	9
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Garlic Clove	2	0	0	0
Basil	0	0	0	0
salt black pepper	0	0	0	0
red onion	1	64	14.944	0.16
plum tomato	6 halved	0	0	0