Always check the labels of the products you use.
Method
- 1
Finish. Season tomatoes using sea salt plus pepper. Spread every tomato slice using a thin plus even layer of mayonnaise. Set out dressed tomato slices in an overlapping layer upon a big plate. Toss basil, oregano, plus parsley in a little bowl. Strew herbs over tomatoes and drizzle with oil.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.08 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 121 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 g per serving
0 % of the 50 g daily maximum · 0 % 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
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 93 kcal |
| Protein | 1.1 g |
| Carbohydrate | 4.6 g |
| of which sugars | 3 g |
| of which free sugars | 0 g |
| Fat | 8.2 g |
| of which saturates | 1.2 g |
| Fibre | 1.5 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
