Semi-dried roma tomatoes
Discover the perfect balance of sweetness and savoriness with our semi-dried roma tomatoes recipe. Simple and delicious, it features ripe roma tomatoes seasoned with olive oil, salt, and sugar, then sprinkled with aromatic dried oregano. A delightful addition to any meal!
- 26 Feb 2025
- Cook time 240 min
- Prep time 20 min
- 2 Servings
- 5 Ingredients
Semi-dried roma tomatoes are a delicious and versatile ingredient that can enhance a variety of dishes. They are easy to make at home with just a few simple ingredients and a bit of patience. Here's a quick guide to help you prepare these flavorful tomatoes.
Ingredients:
Instructions:
- Wash the Roma tomatoes thoroughly under cool running water.
- Slice each tomato in half lengthwise.
- Using a small spoon, gently scoop out the seeds and discard them. Removing the seeds will help the tomatoes to dry more evenly.
- Place the tomato halves cut side up on a parchment-lined baking sheet. Ensure they are spread out evenly and not overlapping to allow proper drying.
- Drizzle the olive oil evenly over the tomato halves.
- Sprinkle the salt and sugar uniformly across the tomatoes.
- Finally, sprinkle the dried oregano generously over the top.
- Place the baking sheet in the preheated oven.
- Bake the tomatoes for about 2-3 hours. Check them periodically; they should be slightly shriveled but still retain some moisture.
- If you prefer drier tomatoes, you can leave them in the oven longer, but be careful not to let them burn.
- Once the tomatoes are done to your liking, remove them from the oven.
- Allow them to cool to room temperature on the baking sheet.
- Store the semi-dried tomatoes in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them or cover them in olive oil and keep them refrigerated.
Tips:
- Choose ripe but firm roma tomatoes for the best texture and flavor.
- Ensure the tomatoes are evenly sliced to allow for consistent drying.
- For an extra burst of flavor, consider adding herbs like thyme or rosemary along with the oregano.
- Store the semi-dried tomatoes in an airtight container in the refrigerator to keep them fresh for longer.
- Try using parchment paper on your baking sheet to prevent the tomatoes from sticking.
- You can also use a dehydrator if you have one, following the manufacturer's instructions for drying tomatoes.
Making semi-dried roma tomatoes is a simple yet rewarding process that adds a punch of flavor to your culinary creations. With these tips and the right ingredients, you can easily elevate your dishes and enjoy the taste of homemade semi-dried tomatoes any time.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 4.78g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 11g | 29% |
| Sugar 16g | 16% |
| Fat | |
| Fat 15g | 18% |
| Saturated 2.23g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 30mg | 6% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 3.01mg | 19% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 90ug | 24% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 60% |
| Vitamin E 4.84mg | 32% |
| Vitamin K 120ug | 103% |
| Minerals | |
| Calcium, Ca 280mg | 22% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 7mg | 60% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 1110mg | 33% |
| Selenium, Se 0.71ug | 1% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Mint and pistachio pesto
Easy to prepare and bursting with vibrant flavors, it's sure to become a favorite in your culinary repertoire.
26 Feb 2025Ricotta, tomato & basil torte
Delight your taste buds with this elegant vegetarian torte that's sure to impress.
02 Apr 2025Chilled fresh tomato and basil soup
Perfect for a light, healthy meal! Simple, delicious, and ready in minutes.
10 Mar 2025