4 Serves
76 Mins
Finely dice the onions and mince the garlic using a chefs knife on a cutting board.
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FilipinoVitamin K
24 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 mgFolate
54 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
91 mg / 1,250 mgPotassium
694 mg / 4,700 mgSodium
589 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Roughly chop the fresh tomatoes and set aside.
Heat the extra virgin olive oil in a large skillet or heavy-bottomed pot over medium heat.
Add the diced onions to the skillet and sauté until translucent and soft.
Stir in the minced garlic and cook until fragrant, being careful not to brown it.
Add the chopped tomatoes to the pan, season with salt and black pepper, and reduce the heat to low.
16
g7
g68
g
Canadian
Guatemalan