Oven-Dried Tomatoes
Yield
1 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
tomatoes
preferably plum |
*
|
| 1 | x |
herbs
fresh, optional |
* |
| 1 | x |
oregano
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
tomatoes
preferably plum |
*
|
| 1 | x |
herbs
fresh, optional |
* |
| 1 | x |
oregano
|
*
|
Directions
PREHEAT OVEN TO 325℉ (160℃).
Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper.
Slice tomatoes (plum tomatoes work best) crosswise into 1- inch slices.
Pack tightly together on the pan; ideally the tomatoes should fill the entire pan.
Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination).
Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven.
