Try this Slow Roasted Plum Tomatoes (Washington) recipe, or contribute your own.
Suggest a better descriptionSlice tomatoes lengthwise and arrange close together on a heavy cookie sheet Mix the olive oil, vinegar, and garlic and brush evenly on the tomatoes. Mix the dried herbs and fennel together and sprinkle evenly over the tomatoes. Dust tomatoes generously with salt and fresh pepper. Place these in an oven set at the lowest possible temperature, and leave them for at least 12 hours. Tomatoes will lose about 70% of their volume, but be much more moist than sun dried tomatoes. Lonnys simple technique with fresh tomatoes is revolutionary! Use these anywhere you might use sun dried tomatoes. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 280 | ||
Calories from Fat: 248 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 109mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.3g | ||
Protein 1g | 1 % | |
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: 280
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