Easy Oven Sun Dried Heirloom Tomatoes Recipes

OVEN-DRIED HEIRLOOM TOMATOES

Oven-Dried Heirloom Tomatoes image

Use these heirloom tomatoes to make an unforgettable pizza.

Provided by Martha Stewart

Yield Makes enough for one 12-inch pizza

Number Of Ingredients 3

Ingredients

3 heirloom tomatoes, sliced crosswise 1/2-inch thick
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 250 degrees.
Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.

EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES

Easy

I adapted several recipes to come up with a recipe for sun dried tomatoes, using heirloom tomatoes from my garden as opposed to the usual Roma tomatoes.

Provided by ChefDebs

Categories Vegetable

Time 6h20m

Yield 20 sun dried tomatoes

Number Of Ingredients 5

Ingredients

20 ripe heirloom tomatoes
1/4 cup olive oil
10 teaspoons sugar
5 teaspoons pepper
5 teaspoons sea salt

Steps:

Remove the hard stem from each tomato, and cut each tomato crosswise. Upside down give each tomato a squeeze to remove seeds, using your finger to scoop out any lingering seeds.
Place each tomato face up on a cookie sheet lined with parchment paper.
Put 1/2 tsp of sugar in each tomato.
season each tomato with salt and pepper.
Drizzle all the tomatoes with olive oil.
Bake in a 180 degree oven for 6 hours on the middle shelf.
Pack in olive oil when cold, and freeze or refrigerate.

Nutrition Facts : Calories 36.9, Fat 2.8, SaturatedFat 0.4, Sodium 582.7, Carbohydrate 3.2, Fiber 0.4, Sugar 2.6, Protein 0.2

MARTHA'S OVEN-DRIED TOMATOES

Martha's Oven-Dried Tomatoes image

These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 4h45m

Yield 2 quarts (about 30 slices)

Number Of Ingredients 4

Ingredients

6 large beefsteak or heirloom tomatoes (about 3 1/2 pounds), such as Pink Brandywine, Marbonne, or Beefmaster, sliced crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
10 thyme sprigs

Steps:

Preheat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.
Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. Let cool completely.
Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.

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