This is the time I seem to have a ton of fresh tomatoes and can’t eat them all.
So this year I decided to bake them.
They come out chewy and very tasty plus I freeze them to add in soups, salads and stirfry. That’s if I don’t finish them as a snack with cottage cheese, cream cheese or a little mayo.
Now I know why I’m fat.
Slice three big tomatoes
Slice 1/2 onion
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
Five tablespoons olive oil
Mix everything together
Place the tomatoes and onion in a single layer on a foil lined baking sheet.
Bake in a 250 degree for about two hours until the tomatoes are dry.
The time depends on how juicy the tomatoes are.
The tomatoes take on an intense flavor better than sun-dried tomatoes.