Slice the Roma tomatoes length-wise. Also make a slit on the outside skin to aid in the drying. You can seed the tomatoes or not. I don't because I think the seeds add to the flavor. Sprinkle with salt (and pepper if you like them spicy).
Place the tomatoes at least an inch apart on racks. In the oven, set the temp. between 170 to 200 degrees F. or in the dehydrator at 145 degrees.
Cook the tomatoes until they are dry and "leathery", not crispy. 8 to 10 hours.
In the bottom of a pint jar add crushed red pepper and oregano to taste. Add the dried tomatoes and cover with olive oil.
I think they will keep for a while but just to be safe refrigerate. To eat bring to room temp.
Us a light olive oil if you prefer the tomato taste to be dominant.
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|Serving Size: 1 pint (2688g)|
|Recipe Makes: 1|
|Calories from Fat: 49 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 134.6mg||5 %|
|Potassium 6375.6mg||168 %|
|Total Carbohydrate 105.6g||31 %|
|Dietary Fiber 32.4g||129 %|
|Sugars, other 73.3g|
|Protein 23.7g||34 %|
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Calories per serving: 485
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