Oven-Dried Tomato on Toast Rounds Recipe Print Page

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Photo by: Becky Luigart-Stayner

Oven-Dried Tomato on 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.

Cooking Light OCTOBER 2006

Yield: 24 rounds (serving size: 2 toast rounds)

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.

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

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Oven-Dried Tomato on Toast Rounds recipe