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Oven-Dried Tomatoes





Yields
Makes about 1 cup

Notes: You can make these sweet, slightly chewy tomatoes up to 3 days ahead; cool, cover, and chill. Use them to dress up our Italian peppered beef stew, or place them on salads, sandwiches, or pizza.

 1 pound firm-ripe Roma tomatoes
 1 tablespoon olive oil
Step 1
1

Rinse and dry about 1 pound firm-ripe Roma tomatoes. Slice crosswise into 1/4-inch-thick rounds and pat dry with towels. Coat a 10- by 15-inch baking pan with about 1 tablespoon olive oil. Arrange tomato slices in a single layer in pan. Sprinkle lightly with salt and pepper. Bake in a 200° regular or convection oven until tomatoes are dry but still pliable, 2 1/4 to 2 3/4 hours. While still warm, with a wide spatula, loosen slices from pan. Cool completely and store airtight in refrigerator.

Step 2
2

Nutritional analysis per 1/4 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories54
% Daily Value *
Total Fat 3.7g5%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 10mg1%
Total Carbohydrate 5.3g2%

Dietary Fiber 1.5g6%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.