Try this Semi-Dried Tomato Bruschetta recipe, or contribute your own.
Suggest a better descriptionTo dry the Tomatoes: To dry the tomatoes, halve them lengthwise and scoop out the seeds. Sprinkle the cut surface with sea salt. Heat the Grill to 60OC. Place the tomatoes directly onto the racks cut side upwards. Bake for 8-10 hours. To keep the tomatoes, pack them into sterilised jars with peeled garlic and basil leaves and fill with olive oil making sure you get rid of any trapped air. Seal. Bruschetta: Cut bread into nice slabs and grill to golden brown. Rub surface of bread with a peeled garlic clove. Toss together chopped tomatoes, torn basil leaves, salt and pepper and olive oil and pile onto garlicky toasts.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.1mg | 5 % | |
Potassium 7.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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