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Post by Adona Mara on Sept 13, 2008 14:10:08 GMT -5
Italian Dried Tomatoes Yield: 6 servings
3 pounds ripe Pear Tomatoes 1 tsp. Salt Substitute
Preheat oven to 200 F. Wash tomatoes and slice lengthwise. Lay them seed up on a 10" x 18" baking sheet and sprinkle with salt substitute.
Bake at 200 F for five hours. (Check every horu to make sure one side cooks same as underside.) Tomatoes should shrivel up when done.
Cool and store in airtight container in freezer or use immediately.
Per serving Calories -- 48 Cholesterol -- 0 Saturated Fat -- 0.1 gm Sodium -- 20.3 mg
Stuffed Dried Tomatoes Yield: 6 servings 2 cups Bread Crumbs 1 cup Onion (chopped) 1/2 tsp. Basil (fresh or dried) 1/2 tsp. fresh Parsley (minced) 2 Tbsp. Canola Oil 1/2 cup Tomato Sauce (any brand will do) Black Pepper to taste 12 halves Dried Tomatoes Non-stick Cooking Spray (to spray pans)
Preheat oven to 350 F. In sprayed 10" skillet, saute' all ingredients except dried tomatoes. Saute' for five minutes while mixing thoroughly. Remove from heat and cool slightly.
Put one heeping tablespoon of stuffing in center of a dried tomatoe half and top with another half tomato. Place a toothpick through both halves and stuffing, and set in 9" casserole.
Bake at 350 F for 20 minutes.
Note: Can be used as a side dish or appetizer.
Per serving: Calories -- 288 Cholesterol -- 0 Saturated Fat -- 1.2 gm Sodium -- 171.1 mg
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