Directions:
- Preheat the oven to 200°F. Bring a large saucepan of salted water to a boil. Using a paring knife, mark a shallow X on the bottom of each tomato. Add to the boiling water for 3 to 4 seconds. Immediately transfer to an ice bath and, once cool, remove the skins with a paring knife, being careful not to cut into the flesh. Toss the peeled tomatoes in the olive oil, salt, and sugar. Place on a rimmed baking sheet lined with parchment paper and bake for 1 1/2 hours, until the tomatoes are slightly shriveled and about one-quarter of their original size. Cool to room temperature and refrigerate in an airtight container for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.58 Kcal (90 kJ) | ||
| Calories from fat | 10.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 2% | |
|---|---|---|---|
| Sodium | 28.29mg | 1% | |
| Potassium | 146.95mg | 3% | |
| Total Carbs | 2.51g | 1% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 8.7mg | 14% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 34.11 Kcal (143 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 2% | |
|---|---|---|---|
| Sodium | 44.73mg | 1% | |
| Potassium | 232.29mg | 3% | |
| Total Carbs | 3.96g | 1% | |
| Sugars | 2.98g | 8% | |
| Dietary Fiber | 0.98g | 2% | |
| Protein | 0.98g | 1% | |
| Vitamin C | 13.7mg | 14% | |
| Calcium | 9.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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