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Suggest a better descriptionPreheat oven to 300 *
In a large cast iron skillet, arrange tomatoes, cut sides up. Drizzle with oil and sprinkle with 1/4 teaspoon salt and pepper.
Bake until tomatoes are very tender but still hold their shape, approximately 3 hours. Remove from the oven; let cool slightly. Turn tomatoes over; gently remove peels.
In the work bowl of a food processor, place tomatoes; pulse until tomatoes are almost smooth, about 3 times. Spoon tomato mixture into a bowl. Stir in remaining 1/4 teaspoon each salt and pepper, pecans, brown sugar, vinegar, and paprika.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 468 | ||
Calories from Fat: 371 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 1196.2mg | 41 % | |
Potassium 667mg | 18 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 16.4g | ||
Protein 8.6g | 12 % | |
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: 468
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