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Oven-Dried Tomatoes

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
  • Total Time
    Prep: 15 min. Bake: 5 hours
  • Makes
    4 servings

Ingredients

  • 8 plum tomatoes
  • Ice water
  • 1/4 cup olive oil
  • 1/4 cup minced fresh basil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 250°. 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 tomatoes, oil, basil, garlic, salt and pepper; 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.
Nutrition Facts
4 tomato halves: 147 calories, 14g fat (2g saturated fat), 0 cholesterol, 302mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

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