Oven-Dried Tomatoes

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.

This recipe goes with Italian Peppered Beef Stew (Peposo)

Yield: Makes about 1 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 33%
  • Protein: 1g
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Carbohydrate: 5.3g
  • Fiber: 1.5g
  • Sodium: 10mg
  • Cholesterol: 0.0mg

Ingredients

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

Preparation

  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.
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