Oven-dried Tomato Snacks
- Level: Easy
- Total: 6 hr 10 min
- Active: 10 min
- Yield: 24 tomato halves
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 17 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 1.5 grams
- Dietary Fiber
- .5 grams
- Protein
- 0 grams
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- Level: Easy
- Total: 6 hr 10 min
- Active: 10 min
- Yield: 24 tomato halves
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 17 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 1.5 grams
- Dietary Fiber
- .5 grams
- Protein
- 0 grams
Ingredients
12 plum tomatoes, cored and halved lengthwise
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
Crab boil seasoning (recommended: Old Bay) or celery salt (if using celery salt, use half the kosher salt)
Directions
- Preheat the oven to 250 degrees F.
- Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours.
- If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days.
