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The ingredient of Jumbo Croutons With Tomato And Olives
- 1 unsliced wholegrain loaf
- 2 tablespoons olive oil
- 1 red onion finely sliced
- 2 garlic cloves crushed
- 1 400g can peeled whole tomatoes undrained and coarsely chopped
- 12 green olives pitted if desired
- 2 tablespoons drained capers rinsed
- 8 anchovy fillets
The Instruction of jumbo croutons with tomato and olives
- preheat oven to 180u00b0c
- remove crusts from bread and cut into 4 slices each about 7cm thick lightly brush the slices all over with 1 tablespoon of the olive oil and place on a baking tray bake in preheated oven for 12 minutes or until golden brown
- meanwhile heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat and cook onion and garlic for 5 minutes or until onion is soft add the tomatoes with their juice
- simmer stirring occasionally for 8 10 minutes or until thickened slightly stir in the olives and capers and simmer for 1 minute longer or until heated through
- place the warm croutons bread slices on serving plates and spoon sauce over top with anchovy fillets and serve immediately
Nutritions of Jumbo Croutons With Tomato And Olives
calories: 532 731 caloriescalories: 19 grams fat
calories: 3 grams saturated fat
calories: 66 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 18 grams protein
calories: 6 milligrams cholesterol
calories: 1352 93 milligrams sodium
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calories: nutritioninformation