If you love traditional sun-dried tomatoes, try drying cherry tomatoes in your oven. The result is intensely flavored little rounds that may be used as a pizza or salad topping or in the same manner as standard sun-dried tomatoes. While it takes a few hours for the tomatoes to dry the prep time is incredibly fast.
- 35 cherry tomatoes (about 2 to 3 pints)
- 1 to 2 tablespoons salt
- Preheat oven to 200 F.
- Line a large baking sheet with aluminum foil. Cut the tomatoes in half horizontally and arrange them cut-side up on the baking sheet, touching each other.
- Sprinkle well with salt.
- Bake in the center of the oven for 2 to 3 hours. Serve hot, at room temperature, or cold.
Author's note: These cherry tomato halves shrink to about three-fourths their original size, become a deep red in color, and have an intense real-tomato taste.
They are a much brighter red than commercial sun-dried tomatoes and are an excellent accompaniment to meats. They can be used as a flavorful topping for pizza or simply as a color accent to any dish.
Source: by Shirley O. Corriher (William Morrow & Co.)
Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||25 g|