PREP: 15 minutes DEHYDRATE: 5 hours MAKES: 2¼ cups

Dried Green Tomatoes

What You’ll Need

2 lb. medium green (unripe) tomatoes or firm heirloom green tomatoes

1 Tbsp. sugar

1 tsp. flaked sea salt or kosher salt

How to Make It

1. Core tomatoes; slice crosswise into ¼-inch slices. Sprinkle with sugar and salt.

2. Arrange tomato slices in a single layer on mesh-lined dehydrator trays.

3. Dehydrate at 135°F 5 to 6 hours or until leathery but not brittle. Remove tomato slices as they finish drying while allowing the remaining slices to continue drying. Cool completely. (Dehydrating tips, page 468.)

4. Store dried tomatoes in an airtight container at room temperature up to 6 months.

PER DRIED TOMATO SLICE: 5 cal., 1 g fat (0 g sat. fat), 0 mg chol., 44 mg sodium, 0 g carb., 0 g fiber, 0 g pro.

SERVING IDEA: Use dried green tomatoes on pizza or stir them into pasta salads, casseroles, or soups.