Ingredients
Directions
Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks.
Copyright 2000 Television Food Network, G.P. All rights reserved
My Private Notes
Get the Recipe
Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Now Playing
Buffalo Chicken Enchiladas 00:45
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Get the Recipe
Now Playing
Patriotic Piñata Cookies 01:00
These fun sugar cookies have a patriotic surprise inside!
Get the Recipe
Now Playing
Grilled Brie with Prosciutto 00:40
Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.
Now Playing
How to Make Basil Pesto 03:48
Frederic shares helpful tips for making and storing fresh basil pesto.
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
If variety is the spice of life, this dessert offers plenty of options.
Get the Recipe
Now Playing
Meatball Marsala 00:53
Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.
Get the Recipe
IDEAS YOU'LL LOVE
