Oven-Dried Walnut Tomatoes

Oven-Dried Walnut Tomatoes

Skill Level

Easy

Total Time

Yield

Serves

6

A wonderful accompaniment or garnish to meat, fish or poultry. Long baking at a low temperature is the key to their flavor, and the tomatoes can be served hot, warm or cold.The walnut and garlic topping is easily mixed in a food processor.

  • 6 medium-sized tomatoes (about 1 1/2 pounds)
  • 1/3 cup olive oil
  • 1/4 cup finely chopped walnuts
  • 4 cloves garlic, peeled and chopped
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. using a small spoon or your fingers, scoop out the seeds and juices. Place the tomatoes, cut side up, in a 13- x 9-inch baking pan. In a small bowl stir together the olive oil, walnuts, garlic, thyme, salt and pepper. Spoon some of the mixture over each tomato.
  2. Bake 2–2 1/2 hours, until the tomatoes are very tender and have shrunk to about two-thirds their original size. If the topping begins to brown, reduce the heat to 250°F.

Calories
162

Total Fat
3

Saturated Fat
2

Monounsaturated Fat
9

Polyunsaturated Fat
4

Trans Fat
0

Cholesterol
0

Sodium
86

Carbohydrates
6

Dietary Fiber
2

Protein
2