Rosemary-Orange Oven-Dried Tomatoes
Published September 10, 1994
- Total Time
- About 5 hours
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Ingredients
1 tablespoon rosemary oil
½ teaspoon orange oil
28 medium-size plum tomatoes, the core end cut off, halved lengthwise
1 teaspoon salt
Freshly ground pepper to taste
Nutritional analysis per serving
18 grams carbs; 117 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams fat; 6 grams fiber; 604 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Combine the rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with the oil mixture. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste.
- Step 2
Bake the tomatoes until they have shrunk to about one-quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Allow them to cool on the baking sheet. Place in a container and store in the refrigerator.
Private Notes