Sunday, September 20, 2009

Oven Dried Tomatoes

I usually serve these with feta cheese and pitted kalamata olives as an appetizer. But they can be used on sandwiches or in salads. They are easy to make and always leave a big impressions on your guests. I used at least 6 tomatoes, but you can always do more. You can also make these with other types of tomatoes, but Romas are usually inexpensive and easy to find.

6, plus Roma tomatoes (really you can use any kind of tomato)
2 tablespoons olive oil
Garlic Powder
Freshly grated black pepper

  1. Preheat Oven to 275°
  2. Remove stem end of each tomato, then cut each tomato in half longways and seed.
  3. Place each tomato cut side up onto a cookie sheet covered with aluminum foil
  4. Drizzle with olive and sprinkle with garlic powder and grated pepper
  5. Place in oven and bake for 2 hours, checking first at one hour and then again at half hour increments.

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