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A flavorful vegetable side with lycopene, vitamin C, and antioxidants
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Caramelized Red Onion and Tomato (120 g) has 60 calories. That works out to 50 calories per 100 g. It contains 7.2 g of carbs, 1.2 g of protein, 3.6 g of fat and 0 g of fiber. Its 11 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
60
KCAL / 120G
Carbs
7.2g
· 3% DV
Protein
1.2g
· 2% DV
Fat
3.6g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 7% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 60 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.79 g | 4% |
| Trans fat | 0 g | |
| Sodium | 22 mg | 1% |
| Total carbohydrate | 7.2 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 60 kcal |
| 1 tablespoon (small) | 15 g | 8 kcal |
| 1 ounce (small) | 28 g | 14 kcal |
| 2 tablespoon (double) | 30 g | 15 kcal |
| 1 serving (small) | 60 g | 30 kcal |
| 1 cup (diced) | 80 g | 40 kcal |
| 100 g | 100 g | 50 kcal |
| 1 cup (large) | 160 g | 80 kcal |
| 1 serving (large) | 180 g | 90 kcal |
Calculated from 50 calories per 100 g.
Caramelized Red Onion and Tomato is made by cooking sliced red onion slowly until soft, then adding tomato and cooking until the mixture thickens. Use moderate heat and stir regularly so the onion softens and browns without scorching.
No, Caramelized Red Onion and Tomato does not need added sugar. Red onion and tomato develop a sweeter, deeper flavor as they cook; taking time over the onions gives the dish its characteristic caramelized taste.
No, Caramelized Red Onion and Tomato is not necessarily chutney. It is usually a simple cooked vegetable side, while chutney is typically more strongly seasoned and often includes vinegar, sugar, or spices for a sweet-sour preserve-like flavor.
Caramelized Red Onion and Tomato works with grilled meat, fish, or chicken, and it also makes a flavorful topping for toast, sandwiches, and burgers. Serve it warm as a side or let it cool for a mezze-style plate.
Yes, Caramelized Red Onion and Tomato can be used as a pizza topping. Add a modest layer after the mixture has cooked down so its moisture does not make the crust soggy, then bake it with the other toppings.
Yes, Caramelized Red Onion and Tomato can be served cold or at room temperature. Its concentrated sweet-savory flavor suits toast, sandwiches, and appetizer plates just as well as a warm vegetable side.
Cook Caramelized Red Onion and Tomato uncovered so excess liquid can evaporate. Add the tomatoes after the onion has softened, and keep cooking until the mixture looks thick rather than soupy.
Yes, you can make Caramelized Red Onion and Tomato ahead of time. Cool it promptly, refrigerate it in a covered container, and reheat only the portion you plan to serve, or serve it chilled.
Caramelized Red Onion and Tomato keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it after it cools, and use a clean utensil when serving to keep leftovers in good condition.
Yes, Caramelized Red Onion and Tomato can be frozen in an airtight container once cooled. Thaw it in the refrigerator and reheat gently; the tomato may become softer, so the thawed mixture is especially useful as a topping or sauce.
Vitamins
Vitamin C
11.04mg · 12% DV
B6
0.17mg · 10% DV
Vitamin K
10.92µg · 9% DV
Vitamin E
0.98mg · 7% DV
Minerals
Copper
0.1mg · 11% DV
Potassium ⭐
292mg · 9% DV
Manganese
0.19mg · 8% DV
Phosphorus
38mg · 5% DV
Sodium
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 60 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Caramelized Red Onion and Tomato is a simple cooked vegetable side, made by slowly softening red onion and tomato until their juices reduce and their natural sweetness becomes more pronounced. It is a flexible home-style preparation rather than a dish tied to one specific region.
Serve it warm alongside grilled meat, eggs or other vegetables, or spoon it over toast as an easy savoury topping. The tomatoes contribute lycopene and vitamin C, while the portion remains relatively light at 50 calories per 100 g. Use just enough oil to coat the pan, and pair it with beans or grains for a more substantial meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.79g
MONOUNSATURATED
3.76g
POLYUNSATURATED
0.62g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.