Sun-Dried Tomatoes
Yield
1 servingsPrep
10 minCook
20 minReady
16Low 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 |
italian plum (roma) tomatoes
|
*
|
| 1 | x |
salt
rock |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
hot chili peppers
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
italian plum (roma) tomatoes
|
*
|
| 1 | x |
salt
rock |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
hot chili peppers
dried |
*
|
Directions
Sun-dried tomatoes last indefinitely in the refrigerator. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.
Sprinkle a thin layer of rock salt in the bottom of a jar.
Pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed.
Add a sprig of rosemary or a couple of dried chilies to the oil, if desired.
Store in the refrigerator for one month before using.
Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers.
You can also give them away as gifts.
Sun-dried tomatoes last indefinitely in the refrigerator.
