Semi Dried Tomatoes Recipes

SEMI-DRIED TOMATOES (IN THE OVEN)

Semi-Dried Tomatoes (In the Oven) image

Easy way to make your own dried tomatoes. You can experiment with other spices, if you want. These will need to refrigerate for 24 hours before using, so plan accordingly. Semi-Dried Tomatoes should be used within 3-4 days.

Provided by Annisette

Categories Vegetable

Time 1h40m

Yield 1 quart

Number Of Ingredients 5

Ingredients

16 roma tomatoes
1 teaspoon salt (optional)
1 teaspoon fresh ground black pepper
3 tablespoons fresh thyme, chopped
2 tablespoons olive oil

Steps:

Preheat the oven to 315F degrees.
Cut the tomatoes into quarters, lengthwise. Lay them skin side down on a wire rack in a baking pan.
Sprinkle with salt (if using), pepper, and thyme.
Cook in the oven for 2 1/2 hours, checking occasionaly to make sure the tomatoes don't burn.
Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing.
Store in the refrigerator for 24 hours before using.
NOTE: To sterilize a storage jar, rinse it with boiling water and then place it in a warm oven until it's completely dry (don't dry it with a towel).

Nutrition Facts : Calories 429.9, Fat 29.2, SaturatedFat 4.2, Sodium 51.7, Carbohydrate 42, Fiber 13.5, Sugar 26.1, Protein 9.4

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