ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oven-Dried Tomato on Toast Rounds

Becky Luigart-Stayner
Yield 24 rounds (serving size: 2 toast rounds)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 250°.

  2. 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.