Oven-Dried Tomatoes
- Yield: about 2 cups of dried tomatoes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 144
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1085
Ingredients
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil
4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram
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.