Oven Dried Tomatoes
Meal: 26 cal Protein: 1 g Carbs: 3 g Fat: 1 g
This is a great way to use up a batch of tomatoes just past their prime. Slow roasted tomatoes are just concentrated goodness that we turn into an amazing vinaigrette. This dressing is creamy and sweet without the addition of cream, mayo or sweeteners – just the essence of amazing tomatoes – saving more than 100 calories per serving. The added flavor comes from roasting all the moisture out of the tomatoes and concentrating the sweetness. Then we added a boost of flavor with Balsamic Vinegar and Dijon Mustard.
A super easy appetizer is a SMART Oven-Dried tomato topped with a piece of Feta Cheese and a torn basil leaf. You will be amazed at how much more flavorful and pliable these are compared to any purchased at the grocery store. Below, we’ve included 3 of our favorite ways to eat these little gems.
Ingredients
- 2 Lb Roma or Kumato Tomatoes , cut in half
- 4-5 Cloves Cloves Garlic , minced
- 2 Tbsp Olive Oil
- 1 Tbsp Oregano
- Salt & Pepper
Directions
- PreHeat Oven to 250F. Parchment line a Baking Sheet.
- Toss Tomatoes, Garlic, Oil, Oregano, Salt & Pepper.
- Spread out on Baking Sheet, cut side up.
- Slow roast in oven until almost completely dried, but still soft and pliable.
- If they are large tomatoes, after two hours, use a spatula to press down on each tomato half and press some of the moisture out of them.
- Roast for 4+ hours, until most of the moisture is evaporated, but before they completely dry out. Remove from oven and allow to cool to room temperature.
- Store in fridge for up to 2 weeks or in the freezer for 6 months.
