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4 Serves
40 Mins
Using a chefs knife, finely chop the tomatoes and onions.
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IndonesianVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
291 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
761 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the onions to the frying pan and sauté until translucent, then add the tomatoes and cook until they soften and release their juices.
Season the mixture with salt and pepper, stir well, and remove from heat to cool slightly before serving.
14
g30
g33
g
Uzbek
Greek