Oven Dried Tomatoes

Serves 5


  • 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.

Nutritional Information

Per serve

Carbohydrate 2 g
Energy 72 kj
Fat 0 g
Protein 1 g
Sodium 6 mg
Fibre 1 g
Saturated Fat 0 g
Sugars 2 g

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