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 Cooking Light

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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

  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.
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