Always check the labels of the products you use.
Method
- 1
Salt the tomatoes. Toss the tomatoes with the salt and sugar and leave 30 min.
- 2
Collect the juice. Spin the tomatoes briefly in the salad spinner, then strain the juice into the saucepan, pressing on the seeds.
- 3
Reduce. Add the vinegar and garlic to the juice and simmer 4-5 min until only about 3 tbsp remains. Cool, then whisk in the oil and pepper.
- 4
Toss. Return the tomatoes to the bowl with the mozzarella, basil and dressing and toss.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
13.7 g protein for 271 kcal = 5.1 g per 100 kcal, so protein gives about 20% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 112 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.5 g per serving
1 % of the 50 g daily maximum · 2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- sieve
- small saucepan
- salad spinner
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 271 kcal |
| Protein | 13.7 g |
| Carbohydrate | 8.2 g |
| of which sugars | 5.1 g |
| of which free sugars | 0.5 g |
| Fat | 21 g |
| of which saturates | 9.7 g |
| Fibre | 1.9 g |
| Salt | 1.75 g |
Protein per 100 kcal
5.1 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
