Oven-Dried Tomato on Toast Rounds

Oven-Dried Tomato on Toast Rounds Recipe
Becky Luigart-Stayner
These roasted tomatoes are a great alternative to common sun-dried tomatoes. If you like, serve the roasted tomatoes over polenta, pork, chicken, or duck.

Lycopene count: 21 milligrams per serving.

Yield:

24 rounds (serving size: 2 toast rounds)

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 30 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 17.1 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 266 mg
Calcium 14 mg

Ingredients

12 plum tomatoes, peeled, seeded, and cut in half lengthwise
3 tablespoons olive oil
2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)
6 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
24 (1/2-inch-thick) slices French bread baguette, toasted
24 fresh basil leaves

Preparation

Preheat oven to 250°.

Arrange tomato halves in a single layer in a 13 x 9-inch baking dish. Drizzle with oil; sprinkle with herbs, garlic, pepper, and salt. Bake at 250° for 4 hours. Place one dried tomato half on top of each toast round. Garnish each toast round with 1 basil leaf.

Note:

Jaime Harder,

October 2006
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