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Sundried Cherry Tomatoes


Here's another thing to do if you are being overrun with cherry tomatoes. I used the yellow pear ones, but red ones would work just as well. The resulting dried tomatoes have more flavor than the commercial ones and are great with pasta, on a pizza or as a salad topping. If you like, you can also sprinkle a little garlic powder, minced fresh basil or black pepper over them, but I decided to make them plain.

1 lb cherry tomatoes
1 T olive oil

Preheat oven to 225 degrees F. Line a large baking sheet with aluminum foil. Cut the tomatoes in half and arrange them cut side up on the baking sheet, touching each other. Drizzle with olive oil. They will shrink to about three-quarters of their original size. Bake in the center of the oven for 2 to 3 hours, until dried and leathery, but not brittle. They may be stored in a jar in the refrigerator, covered with olive oil, for several months.

Yield: 8 Servings

Sodium Category: SodiumFree

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 26
Calories from Fat 17

% Daily Values *

Total Fat 2 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 1 gr
Cholesterol 0 mg
Sodium 0 mg
Potassium 115 mg
Carbohydrates 2 gr
  Dietary Fiber 0.5gr
Protein 0 gr
3%
1%
 
 
0%
0%
3%
1%
2%
 

Vitamin A
Vitamin C
Calcium
Iron
6%
16%
0%
1%

* Percent Daily Values are based on
a 2000 calorie diet

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