Oven dried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Plum (Roma) tomatoes (more or less) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
Directions
Preheat oven to lowest setting. Wash, remove stems and slice plum tomatoes in half lengthwise. Place skin side down on a wire rack and sprinkle with mixture of salt and sugar. Place rack on a cookie sheet in the oven and bake for 12 to 14 hours. They will shrivel, turn dark red, and the skins will toughen. Let cool and store in an airtight container in the freezer until ready to use.
These are great diced in salads, bean salads, on pizza and over vanilla frozen yoghurt.
Posted to fatfree digest V96 #247 From: Thomas P Collins <tcollins@...> Date: Fri, 6 Sep 1996 14:54:08 -0400 (EDT)
Related recipes
- Dried tomatoes
- Dried tomatoes in olive oil
- How to make sun dried tomatoes
- Marinated oven-dried tomatoes
- Microwave-dried tomatoes
- Oven dried sun dried tomatoes
- Oven dried tomato oil
- Oven dried tomatoes with fresh mozzarella
- Oven-baked cherry tomatoes
- Oven-cured tomatoes
- Oven-dried cherry tomatoes
- Oven-dried roma tomatoes
- Oven-dried tomato salad
- Oven-dried tomatoes
- Oven-dried tomatoes (prodigy)
- Oven-roasted tomatoes
- Sun dried tomatoes
- Sun dried tomatoes, how to
- Sun-dried tomatoes
- Sun-dried tomatoes and olives