Real African Dishes: [MC-AllEthnic-Recipes] Raichlens Dried Tomatoes - Italian, 3g Carbohydrate; 1g Dietary Fiber

Saturday, June 26, 2010

[MC-AllEthnic-Recipes] Raichlens Dried Tomatoes - Italian, 3g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Raichlens Dried Tomatoes

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ripe plum tomatoes -- or 8 large round tomatoes
vegetable cooking spray -- or spray olive oil
1 teaspoon kosher salt -- or to taste
freshly ground black pepper
3 garlic cloves -- to 4
1 bunch fresh basil
2 teaspoons extra virgin olive oil -- to 3

Preheat the oven to 200F. Wash and dry the tomatoes. If using plum
tomatoes, cut them in half lengthwise. If using regular tomatoes, cut in
half widthwise. Arrange the tomatoes on a baking sheet oiled with spray
oil. Generously sprinkle the tomatoes with kosher salt, pepper and minced
garlic. Stem the basil and place one leaf on each tomato. Lightly drizzle
the tomatoes with olive oil.

Bake the tomatoes at 200F for 12 to 14 hours, or until shrunken, wrinkled,
and almost dry. Don't let the tomatoes dry out completely (they'll become
tough) and don't let them brown.

Let the tomatoes cool to room temperature, then transfer to a sterile jar.
Some people like to add oil to cover. (You can use a few drops of the
intensely flavored oil on salads or steamed vegetables.) Dried tomatoes
should be stored in the refrigerator. (Without oil tomatoes will keep for
6 months.) But ours never seems to last more than a day!

Makes about 1 cup (16 one tablespoon servings or 16 dried tomatoes).

Per dried tomato: 21 calories; 1g fat; 3g carbs; 1g protein; 124mg sodium;
0mg cholesterol.

AuthorNote: Centuries ago, tomato lovers in southern Italy devised an
ingenious method for preserving the vibrant flavor of a vine-ripened
summer tomato throughout the year. The tomatoes were split open, salted,
and dried on wooden racks in the hot sun. The drying process intensified
and enhanced the flavor, giving it the tangy, almost meaty quality one
finds in prosciutto. Dried tomatoes are a cinch to make at home (and are
much more economical). The results are much superior to the leathery dried
tomatoes one finds in plastic packs at the supermarket.

I usually put the tomatoes in the oven just before I go to bed and take
them out the next morning. But the first time you try the recipe, do so
while you're awake, as baking times vary widely from oven to oven.

Cuisine:
"Italian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 19 Calories; 1g Fat (32.2% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
123mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 904527 0 0 0 0 0 0