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Suggest a better descriptionPreaheat oven to 250 degrees. Use fully ripe tomatoes. Core tomatoes; cut into 1-inch chunks; set aside. Place bread cubes in a shallow baking pan. Bake until dry, about 15 minutes; place in a large serving bowl. Stir water into bread cubes; let stand until water is absorbed, about 2-3 minutes. Drain, gently pressing excess moisture from bread. Add red peppers, olives, basil and tomatoes. In a small bowl combine oil, vinegar, salt and black pepper; toss with bread mixture. Serve immediately or let stand at room temperature to let flavors blend. Serves 4. "TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 31 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 20.1mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 33
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