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Oven-Dried Tomatoes

Yield Makes about 1 cup
Notes: You can make these sweet, slightly chewy tomatoes up to 3 days ahead; cool, cover, and chill. Use them to dress up our Italian peppered beef stew, or place them on salads, sandwiches, or pizza.

Ingredients

  • 1 pound firm-ripe Roma tomatoes
  • 1 tablespoon olive oil

Nutrition Information

  • calories 54
  • caloriesfromfat 33 %
  • protein 1 g
  • fat 3.7 g
  • satfat 0.5 g
  • carbohydrate 5.3 g
  • fiber 1.5 g
  • sodium 10 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse and dry about 1 pound firm-ripe Roma tomatoes. Slice crosswise into 1/4-inch-thick rounds and pat dry with towels. Coat a 10- by 15-inch baking pan with about 1 tablespoon olive oil. Arrange tomato slices in a single layer in pan. Sprinkle lightly with salt and pepper. Bake in a 200° regular or convection oven until tomatoes are dry but still pliable, 2 1/4 to 2 3/4 hours. While still warm, with a wide spatula, loosen slices from pan. Cool completely and store airtight in refrigerator.

  2. Nutritional analysis per 1/4 cup.