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 Tomatoes

Randy Mayor; Jan Gautro
Yield 1 cup (serving size: 1/4 cup)
Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.

Ingredients

  • 1 1/2 pounds plum tomatoes, cored and cut in half lengthwise (about 10)
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 36
  • caloriesfromfat 15 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 1.5 g
  • carbohydrate 7.9 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 251 mg
  • calcium 9 mg

How to Make It

  1. Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.

  2. Preheat oven to 300°.

  3. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300° for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).

  4. Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.