Swiss Baked Tomatoes In Cream

1. Preheat oven to 350 deg F/180 deg C (use lower heat for convection ovens).

2. Halve the tomatoes and pack snugly into an oven dish. Put the basil leaves among the tomato halves.

3. Scatter over the garlic, sugar, salt and pepper. Pour over the cream.

4. Bake for about 20 - 30 minutes, until golden and bubbly.

5. Serve with lots of toasted bread for dunking.

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Nutrient	Quantity
Total fats	87.5873 g
Protein	34.7385 g
Carbohydrates	129.0957 g
Energy	1300.6152 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0665 g
Water	2137.3001 g
Aspartic acid	4.4496 g
Calcium, Ca	312.4302 mg
Lutein + zeaxanthin	5.221 g
Fiber, total dietary	29.3191 g
Carotene, beta	7473.4301 g
Niacin	12.9437 mg
Vitamin A, RAE	691.1651 g
Arginine	2.0576 g
Riboflavin	0.8657 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	11.5482 g
Sodium, Na	290.5587 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0225 g
Total lipid (fat)	87.5873 g
Manganese, Mn	5.4363 mg
Fructose	0.0026 g
Proline	0.8728 g
Fatty acids, total saturated 16:0	7.4939 g
Fatty acids, total saturated 8:0	5.8332 g
Sucrose	2.2816 g
Choline, total	185.7971 mg
Sugars, total	88.6456 g
Serine	1.1444 g
Fatty acids, total saturated 10:0	4.6348 g
Fatty acids, total saturated 18:0	4.4653 g
Vitamin B-6	1.8648 mg
Selenium, Se	8.6921 g
Ash	13.6101 g
Fatty acids, total saturated 18:1 undifferentiated	4.1735 g
Pantothenic acid	11.4371 mg
Phenylalanine	1.116 g
Copper, Cu	2.8657 mg
Betaine	0.1024 mg
Thiamin	1.3686 mg
Methionine	0.3802 g
Iron, Fe	16.6027 mg
Carbohydrate, by difference	129.0957 g
Phosphorus, P	899.1378 mg
Folate, total	249.6983 g
Tocopherol, gamma	0.0754 mg
Lycopene	0.23 g
Alanine	1.1851 g
Valine	1.2036 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.6016 g
Glycine	1.0656 g
Carotene, alpha	1684.096 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	14.5803 g
Zinc, Zn	3.8296 mg
Isoleucine	0.9711 g
Fatty acids, total saturated 12:0	36.9251 g
Fatty acids, total polyunsaturated	2.6698 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	1.6072 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	13866.5604 IU
Folate, DFE	249.6983 g
Tryptophan	0.2958 g
Vitamin C, total ascorbic acid	511.9074 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.4729 g
Tyrosine	0.7278 g
Vitamin K (phylloquinone)	219.9335 g
Fatty acids, total saturated	74.4277 g
Histidine	0.5896 g
Fatty acids, total monounsaturated	4.1962 g
Threonine	0.9673 g
Folate, food	249.6983 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	8.2159 mg
Magnesium, Mg	285.1046 mg
Lysine	1.3367 g
Potassium, K	5200.1484 mg
Cystine	0.5198 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Sea salt	0	0	0	0
Cream	1 cup	792	15.96	83.232
Tomato	8	496.5517	110.1049	4.3178
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	3	0	0	0
basil leaf	0.33 cup	0	0	0