Oven-Dried Tomatoes Recipe
We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. —Sue Gronholz, Beaver Dam, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/4 cup minced fresh basil
- ice water
- 8 plum tomatoes
- Carbohydrate 10.7515215665658 g
- Cholesterol 0 mg
- Fat 3.90128876232756 g
- Fiber 3.0763302032496 g
- Protein 2.44689705535903 g
- Saturated Fat 0.539356556684461 g
- Serving Size 1 1 serving (256g)
- Sodium 13.0643060899192 mg
- Sugar 7.67519136331618 g
- Trans Fat 0.241938008132009 g
- Calories 79 calories
Directions Preheat oven to 250degrees. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X†on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the “X†begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins. Cut tomatoes in half lengthwise. Combine all ingredients; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate. Yield: 4 servings. Originally published as Oven-Dried Tomatoes in Taste of Home June/July 2016, p83 Print Add to Recipe Box Email a Friend
