Sun-dried Tomatoes I

Sun-dried Tomatoes I

84

"Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator."

Ingredients

{{adjustedServings}} servings 10 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  3. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
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Reviews

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  1. 106 Ratings

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HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosem...

Commercially packed sun-dried tomatoes in oil (or olives in oil) should keep indefinitely, as long as you use clean utensils to fish them out of the jar. Home-made dried tomatoes should never be...

I work on a small organic farm and take home bushels of unsold tomatoes in the summer. I have been using this recipe on a weekly basis and actually sell them at markets. Customers go wild! Pack ...