Oven-Dried Tomatoes

Oven-Dried Tomatoes Recipe
Randy Mayor; Jan Gautro

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.

Yield:

1 cup (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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

Preheat oven to 300°.

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).

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

Note:

Joanne Weir,

January 2002
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