Oven Dried Tomatoes
Prep:
|
Cook:
3-4 hours
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Easy
Ingredients
2 pounds of plum tomatoes, washed and dried
1 tsp of salt
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1kg of plum tomatoes, washed and dried
1 tsp (5 ml) of salt
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Instructions
- Preheat the oven to 225˚F (105˚C) and line two 9 x 13-inch (23 x 33 cm) baking sheets with parchment paper.
- Cut the tomatoes in half lengthwise and remove the stem. Using a spoon, remove the flesh and throw away.
- Put the tomatoes in a large bowl and combine with the salt.
- Arrange the tomatoes on the baking sheets, cut-side up.
- Bake until the tomatoes are dry around the edges but still soft (they should not be crisp), about 3 – 4 hours.
- Let the tomatoes cool. Serve them on their own, or add to sandwiches, scrambled eggs, salads, or rice noodles.
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Nutritional Info
Storage
The tomatoes can be stored in the fridge for up to 4 days.
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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