Oven Dried Tomatoes
- 500g Roma tomatoes
- 1 tablespoon SPLENDA® Low Calorie Sweetener Granular
- 1/2 teaspoon sea salt
Cut tomatoes 1/3 way through. Open and place cut side up on a metal cooling rack. Place the rack on a baking sheet.
Sprinkle SPLENDA® Granular and sea salt over the tomatoes.
Bake at 120°C for at least 7 hours.
Cool tomatoes in the oven. Serve in a salad or store in the refrigerator until required.
This recipe, when compared with a traditional recipe has a 38% reduction in kilojoules, a 55% reduction in carbohydrate and a 63% reduction in sugars.
If you wish to store the tomatoes, cook until completely dry, approx. 9 hours.
Other tomatoes may be used, but the Roma or egg tomatoes have the strongest flavour. Normal tomatoes will take longer to bake, and cherry or tear drop tomatoes will take a shorter time to bake.
Dried tomatoes should be kept in the refrigerator.
Tomatoes can be marinated in olive oil for a few hours before serving if desired.