Marinated Tomatoes with Onion and Garlic
The tomatoes stay juicy while onion and garlic perfume the marinade. The vegetables provide fiber and become more flavorful after chilling in the lemon dressing.
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Servings: 4 (1 serving ≈ 266 gram)
Digestion time: 3 hour
Cut the tomatoes (750 g) into wedges, slice the onion (100 g) into thin half-rings, and mince the garlic (30 g). Layer the vegetables, sprinkling with basil (5 g).
Mix the sunflower oil (100 g), lemon juice (60 g), erythritol (10 g), and table salt (10 g). Pour the marinade over the tomatoes, cover, and refrigerate for at least 2 hours.
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