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Tomatoes sautéed in a small amount of oil, a flavorful and light vegetable side.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
38
KCAL / 100G
Carbs
6.4g
· 62%
Protein
1.2g
· 12%
Fat
1.2g
· 26%
Fiber
1.6g
Vitamins
Vitamin A
520µg · 58% DV
Vitamin C
15mg · 17% DV
Biotin
3.2µg · 11% DV
Vitamin K
8µg · 7% DV
Minerals
Potassium ⭐
260mg · 8% DV
Phosphorus
27mg · 4% DV
Magnesium
13mg · 3% DV
Calcium
13mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.22g
MONOUNSATURATED
0.29g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
Cook them over medium-high heat until their released liquid reduces and the flavor concentrates. Onion, garlic, black pepper, and a small amount of olive oil work especially well.
A crowded pan, a lid, or very juicy tomatoes can trap moisture and slow evaporation. Use a wide pan, cook uncovered, and let the pan heat well before adding the tomatoes.
Ripe, fleshy, less watery tomatoes produce a thicker result. Very soft tomatoes can still be used, but they may need longer cooking to reduce properly.
Cool them within two hours of cooking and store them in a sealed container; they are generally best eaten within 3 to 4 days. Reheat thoroughly, and discard them if they smell sour or show mold.
Yes. Cool them completely, freeze in meal-sized portions, and thaw in the refrigerator when needed. They may release extra liquid after thawing, which can be cooked off in a pan.
Yes, eggs balance the tomatoes’ sweet-acidic flavor and make the dish more satisfying. Add the eggs after excess tomato liquid has reduced for a better texture.
Yes; garlic, basil, or oregano can turn them into a simple pasta sauce. Tossing cooked pasta in the pan with the tomatoes for a minute helps the sauce coat it more evenly.
For most people, they can be a light evening meal or snack. However, tomato acidity may worsen heartburn or reflux in sensitive people, especially close to bedtime.
Cooking can reduce some heat-sensitive vitamins, but it can make lycopene easier for the body to absorb. Cooking them with a little oil may further support lycopene absorption.
Adding salt near the end of cooking may help avoid drawing out too much liquid early on. Keep the amount moderate, particularly if you are limiting sodium for blood pressure or other health reasons.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.