Recipe courtesy of Tori Ritchie
Oven-Dried Tomatoes
- Level: Easy
- Yield: 4 dozen dried tomatoes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 5
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 37
- Total: 2 hr 10 min
- Prep: 10 min
- Cook: 2 hr
Ingredients
12 firm-ripe Roma tomatoes
Olive oil
Kosher salt
Pepper
1 teaspoon dried thyme
Directions
- Preheat an oven to 275 degrees.
- Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets.
- Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme.
- Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching).