Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Oven-Dried Tomatoes
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- Yield: about 2 cups of dried tomatoes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 144
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1085 mg
- Yield: about 2 cups of dried tomatoes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 144
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1085 mg
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.
