8 plum tomatoes (about 1-1/2 lb.)
1 T. Olive Oil
1 tsp. sugar
1 T. balsamic vinegar OR: red-wine vinegar

Heat oven to 225 Slice each tomato lengthwise into 4 equal slices, discarding seeds. Toss with the olive oil. Spread in a single layer on rimmed sheet pan. Sprinkle with sugar and vinegar. Bake in 225 oven 2-1/2 hours, until dried but still pulpy, turning slices over after first hour. Store in airtight container in refrigerator for 1 week or freeze for longer storage.

Yield: 32 Tomato Pieces
Calories: 10
Fat: .5g
Fiber: .4g