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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 slivers 5g Recipe makes 100 slivers) |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
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Ingredients
- ripe tomato
- olive oil
- 2 garlic cloves, minced fine
- 2 tablespoons fresh basil, chopped fine
- 2 tablespoons fresh oregano, chopped fine
- salt and pepper
Directions
1
Core the stem area out from each tomato.2
Cut each tomato in half crosswise.3
Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.4
Use a finger to sweep remaining seeds out.5
Place each tomato, cut-side up, on a cookie sheet.6
Spray or drizzle olive oil across the top of each tomato half.7
Sprinkle garlic, basil, oregano across the tomatoes.8
Season with salt and pepper to taste.9
Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.10
When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.
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Featured Reviews for This Recipe
From: Sandi (From CA)
On Aug 7, 2008
Without knowing how many tomatoes to use, I settled on 7 medium-sized beauties. The end result was a tad over-seasoned; I think about 10-11 tomatoes of this size would have been perfect for me. I baked them for 6 hours and they were still a little wet to the touch, so I put them in the dehydrator overnight on a low setting and they came out nice. I had them in a pasta and prosciutto with arugula pesto last night and we both had seconds. Oh, the aroma... ~*inhales deeply*~ YUM! 
Thanks for the lovely recipe!
From: Mrs.R
On Sep 27, 2007
These are so dang good! Very addicting! Thanks for the great recipe, we needed a way to use up some of the tomatoes from the garden.
From: ~cbw~
On Sep 13, 2003
These were very easy to make and very tasty! It doesn't say how many tomatoes to use, but I used about 5. I also didn't have the fresh spices on hand so I used about 1 tsp of garlic salt, 1 tsp basil, and 1 tsp of oregano, put them together in a ziploc baggie and ran my rolling pin over it a few times to make the spices extra fine. Anyway, this was a great way to use up some extra tomatoes and I will definitely make again!
From: Kim D.
On Jun 6, 2004
This recipe is so easy and the tomatoes turned out great! I baked them for 6 hours and used fresh basil (from the garden) and 1 teaspoon dried oregano. I have two tomato plants that are loaded down with tomatoes and this was the perfect recipe to help use them up. I will definitely use this recipe again!
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