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.

Joanne Weir
Recipe by Cooking Light January 2002

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
1 cup (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

36 calories; calories from fat 15%; fat 0.6g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 1.5g; carbohydrates 7.9g; fiber 1.9g; iron 0.8mg; sodium 251mg; calcium 9mg.
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