Oven Dried Tomatoes

Preparation Preheat the oven to the lowest heat setting (150–200°F). The goal here is to dry the tomatoes slowly but surely. Line a baking sheet with parchment paper. Arrange the tomatoes on top, cut side up. Sprinkle lightly with salt. Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the type and size of tomato; the drying will take anywhere between 2 and 8 hours. Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them. Store in the fridge for 4–6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavor. Per serving: 20.0 calories, 10.0 calories from fat, 1.0g total fat, 0.0g saturated fat, 0.0mg cholesterol, 390.0mg sodium, 2.0g total carbs, 0.5g dietary fiber, 1.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Grow Great Grub by Gayla Trail. Copyright © 2010 by Gayla Trail. Published by the Crown Publishing Group. All Rights Reserved.. Gayla Trail is the creator of the acclaimed top gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living, and ReadyMade. A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author of You Grow Girl: The Groundbreaking Guide to Gardening.

Preparation Preheat the oven to the lowest heat setting (150–200°F). The goal here is to dry the tomatoes slowly but surely. Line a baking sheet with parchment paper. Arrange the tomatoes on top, cut side up. Sprinkle lightly with salt. Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the type and size of tomato; the drying will take anywhere between 2 and 8 hours. Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them. Store in the fridge for 4–6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavor. Per serving: 20.0 calories, 10.0 calories from fat, 1.0g total fat, 0.0g saturated fat, 0.0mg cholesterol, 390.0mg sodium, 2.0g total carbs, 0.5g dietary fiber, 1.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Grow Great Grub by Gayla Trail. Copyright © 2010 by Gayla Trail. Published by the Crown Publishing Group. All Rights Reserved.. Gayla Trail is the creator of the acclaimed top gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living, and ReadyMade. A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author of You Grow Girl: The Groundbreaking Guide to Gardening.