15 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Vine tomato 0.4 kg
Garlic 1.0 ud
Parsley 12.5 g
Breadcrumbs 0.015 kg
Margarine 0.015 kg
Elaboration
  • Picar el ajo y el perejil en brunoise.
  • Afeitar los tomatitos.
  • Elaborar una provenzal mezclando pan rallado, ajo y perejil y poner sobre los tomatitos.
  • Meter al horno los tomatitos a la provenzal con unos dados de margarina encima  hasta que se cocinen.

Nutritional information (1 portion)
Fiber 1.32 g
Saturates 0.64 g
Monounsaturated fatty acids 0.64 g
Polyunsaturated fatty acids 1.23 g
Cholesterol 3.45 mg
Calcium 14.72 mg
Iron 0.74 mg
Zinc 0.26 mg
Vitamin A 24.0 ug
Vitamin C 25.63 g
Folic acid 26.68 ug
Salt (Sodium) 43.43 mg
Sugars 2.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.