8 plum tomatoes (about 1-1\/2 lb.)
\n1 T. Olive Oil
\n1 tsp. sugar
\n1 T. balsamic vinegar OR: red-wine vinegar<\/p>\n
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.<\/p>\n
Yield: 32 Tomato Pieces
\nCalories: 10
\nFat: .5g
\nFiber: .4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n