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.

Published by cmangoff

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