Oven-Dried Tomatoes
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.
This recipe goes with Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina
Yield: 1 cup (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 36
- Calories from fat: 15%
- Fat: 0.6g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 1.5g
- Carbohydrate: 7.9g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 251mg
- Calcium: 9mg
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.
Oven-Dried Tomatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Herb-Stuffed Tomatoes
All You -
Aromatic Slow-Roasted Tomatoes
Cooking Light -
Roasted Green Beans with Sun-dried Tomatoes
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy