Oven-Dried Tomato on Toast Rounds

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

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 30%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 17.1g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 266mg
  • Calcium: 14mg


  • 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


  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.
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