I LOVE sun-dried tomatoes... but hate the expensive. My college-age kids also love them but can't afford them.... but with this recipe they can! Thank you, Chef Meg!
This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.
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.
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 ( see below)
1/2 t black pepper, cracked
Preheat oven to 275 degrees. Remove the top and bottom of the tomatoes. Slice to remove the seed area. Discard the inner flesh and seeds. Cut the slices into 2 inch strips. Combine all remaining ingredients and toss with the tomatoes. Roast for 1 1/2 hours on a roasting rack. Remove from oven and allow to cool. (If not using a convection oven, the tomatoes will take about 2 hours.)
1/4 cup per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 12
Chef Meg's Italian Herb Seasoning
Forget buying packets of seasonings. They're expensive and often full of salt. Save sodium and money by making this easy herb blend. Use it in sauces, soups, stews, on meats... anywhere you want to add Italian flavor without fat or sodium!
1 T Mediterranean oregano, dried
1 T basil, dried
1 T sage, dried
1 t rosemary, dried
1 t red pepper flakes
Makes about 1/4 cup.
Combine spices in a mixing bowl. Store in an airtight container away from direct sunlight for up to six months. Before using, crush herbs between your fingers to release more flavor.
Number of Servings: 4
