Chuck's Sun-Dried Tomatoes
- Yield: 20 half tomatoes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 20
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 188
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
Ingredients
10 Roma tomatoes
Pot boiling salty water
1 bowl water and ice
2 sprigs rosemary
2 sprigs thyme
Salt and freshly cracked black pepper
Confectioners' sugar
Olive oil
Directions
- Score one end of each tomato and drop them into the boiling salty water until the skin starts to peel off (about 20 seconds). Then shock them in a bath of ice water. With a small knife peel off the skin (it should come off quite easily). Slice the tomatoes lengthwise and remove the seeds with a spoon. Lay the tomatoes face down on a baking tray covered with parchment paper. Sprinkle salt and cracked pepper and remember to season every tomato. Roughly chop the rosemary and thyme and sprinkle over tomatoes. Sweeten the tomatoes with a light dusting of confectioners' sugar (sprinkling through a wire strainer will help an even dusting with no clumping!). Drizzle olive oil over top, again making sure to get some on every tomato.
- Preheat the oven to 250 degrees F. Put the pan in the oven and cook for about 8 hours.
Cook’s Note
Cook overnight as they must cook for 8 hours.