IntroductionLoad up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round. Load up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round.
3 pounds plum (Roma) tomatoes
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 t basil, dried
2 t Chef Meg's Italian Seasoning
1/2 t black pepper, cracked
Make large batches when tomatoes are in season, then freeze them for use during winter. Serve them in a sauce over whole wheat pasta, on a sandwich or in a green salad.
They're quite versatile and affordable.
The entire recipe costs about $4, which means each serving is about 32 cents. If you use tomatoes from your own garden, this recipe is even cheaper.
1/4 cup per serving.
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I looked it up and only 135 degrees Celsius are needed. For all those with an electrical stove my tip: dry the tomatoes right after baking or roasting something else, this way the supperplus heat from the baking will be used to dry the tomatoes and you spend less energy, less money, less enviroment! - 9/7/11