Rosemary-Orange Oven-Dried Tomatoes

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 Information

  • Nutritional analysis per serving (4 servings)

    114 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 3 grams protein; 603 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two cups

Preparation

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.
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.

About 5 hours