Jenny McGraths recipe
Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes onto a paper towel to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yields 16-20 servings.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 163 | ||
Calories from Fat: 139 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 22mg | 7 % | |
Sodium 302.8mg | 10 % | |
Potassium 63mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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