Tunisian Tomatoes

1. Cut tomatoes in half. Gently squeeze out and discard seeds, then coarsely chop. Place in a large bowl with shallots.

2. Heat oil in a large frying pan over medium-high heat. Add garlic and dried seasonings. Stir frequently until evenly coated and fragrant, 30 seconds. Add vinegar, sugar and salt. Boil, stirring continuously, about 3 minutes. Add tomatoes and stir just until heated through, 1 to 2 minutes. Stir in cilantro or basil.

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Nutrient	Quantity
Total fats	41.8376 g
Protein	2.6669 g
Carbohydrates	36.9504 g
Energy	529.1237 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3327 g
Water	98.5205 g
Aspartic acid	0.2285 g
Calcium, Ca	112.031 mg
Lutein + zeaxanthin	605.416 g
Fiber, total dietary	3.4436 g
Fatty acids, total saturated 22:0	0.0533 g
Carotene, beta	1258.584 g
Niacin	0.7418 mg
Vitamin A, RAE	112.912 g
Arginine	0.1381 g
Riboflavin	0.0886 mg
Tocopherol, beta	0.0527 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0139 g
Fatty acids, total saturated 20:1	0.131 g
Glutamic acid	0.2647 g
Stigmasterol	0.48 mg
Sodium, Na	30.4573 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5184 g
Total lipid (fat)	41.8376 g
Manganese, Mn	1.0469 mg
Fructose	0.4661 g
Proline	0.1241 g
Fatty acids, total saturated 16:0	4.6654 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	25.586 g
Choline, total	8.7943 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	26.816 g
Serine	0.0703 g
Fatty acids, total saturated 10:0	0.0143 g
Fatty acids, total saturated 18:0	0.816 g
Vitamin B-6	0.2573 mg
Selenium, Se	2.8859 g
Ash	1.3429 g
Fatty acids, total saturated 18:1 undifferentiated	29.3964 g
Pantothenic acid	0.2963 mg
Phenylalanine	0.0725 g
Beta-sitosterol	0.32 mg
Copper, Cu	0.1964 mg
Betaine	0.581 mg
Thiamin	0.0669 mg
Methionine	0.0256 g
Iron, Fe	4.5331 mg
Carbohydrate, by difference	36.9504 g
Phosphorus, P	71.2413 mg
Folate, total	12.788 g
Tocopherol, gamma	0.5792 mg
Lycopene	0.88 g
Alanine	0.0688 g
Valine	0.0964 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	4.3126 g
Glycine	0.0868 g
Carotene, alpha	19.889 g
Glucose (dextrose)	0.4362 g
Fatty acids, total saturated 14:0	0.0118 g
Zinc, Zn	0.662 mg
Isoleucine	0.0718 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	4.6486 g
Fatty acids, total saturated 14:1	0.0027 g
Tocotrienol, gamma	0.0029 mg
Fatty acids, total polyunsaturated 17:1	0.0531 g
Leucine	0.1193 g
Tocotrienol, alpha	0.1121 mg
Vitamin A, IU	2260.476 IU
Folate, DFE	12.788 g
Tryptophan	0.0185 g
Vitamin C, total ascorbic acid	9.0962 mg
Phytosterols	99.47 mg
Galactose	0.0078 g
Fatty acids, total polyunsaturated 18:1 c	0.0529 g
Fatty acids, total saturated 20:0	0.1703 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0478 g
Vitamin K (phylloquinone)	80.1114 g
Fatty acids, total saturated	5.7591 g
Histidine	0.0369 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	30.1016 g
Threonine	0.0565 g
Folate, food	12.788 g
Fatty acids, total polyunsaturated 17:0	0.0139 g
Cryptoxanthin, beta	175.509 g
Vitamin E (alpha-tocopherol)	7.1034 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	37.0277 mg
Lysine	0.0817 g
Potassium, K	378.991 mg
Cystine	0.0254 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Brown sugar	3 tablespoons	102.6	26.4843	0
Olive oil	3 tablespoons	358.02	0	40.5
Paprika	1 teaspoon	6.486	1.2418	0.2965
Pepper	1 teaspoon	5.773	1.4708	0.075
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
cilantro	1 cup	3.68	0.5872	0.0832
Garlic Clove	4	17.88	3.9672	0.06
cumin	1 teaspoon	7.875	0.929	0.4677
shallot	4	0	0	0
red wine vinegar	0.33 cup	15.1367	0.2151	0
plum tomato	8	0	0	0
caraway seed	1 teaspoon	6.993	1.0479	0.3064