2 Serves
45 Mins
Using a chef's knife and cutting board, slice the fresh tomatoes into four thick, uniform slabs.
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Vitamin K
562 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
816 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
469 mg / 1,250 mgPotassium
462 mg / 4,700 mgSodium
451 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Arrange the tomato slabs in a single layer within an oven-safe skillet or baking dish.
Top each tomato slab with a generous portion of mozzarella cheese and a light drizzle of olive oil.
Place the skillet under the broiler until the cheese is melted and lightly browned, approximately 30 minutes.
Remove from the heat and garnish with fresh basil leaves before serving.
41
g56
g22
g
