Oven Dried Grapes Recipes

OVEN-DRIED GRAPES

Steps:

• Place a bunch of seedless red grapes on a parchment-lined rimmed baking sheet. Bake in a preheated 225 degrees oven until very soft and shriveled, about 8 hours. Let cool, then refrigerate 1 hour or, in a container, up to a week.

ROASTED GRAPES

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

OVEN-DRIED GRAPES

Steps:

• Preheat the oven to 200 degrees. Spread the grapes out onto 2 baking sheets. Bake for 1 1/2 hours. Remove the grapes from the oven and season with the salt and pepper to taste. Bake until the grapes shrink to about one-quarter of their original size but remain plump and juicy, about 1 hour longer. Let the grapes cool on the baking sheets. Place in a container and refrigerate.

LINGUINI WITH OVEN-DRIED TOMATOES, GRAPES AND ANCHOVIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add the linguini and cook until al dente, about 10 minutes. Drain and place in a large bowl. Add the garlic, anchovies, dried tomatoes, dried grapes and red pepper and toss well. Add the olive oil and salt and pepper to taste and toss. Divide among 4 plates and serve.

FALL VEGETABLE SALAD WITH OVEN-DRIED TOMATOES AND GRAPES

Steps:

• To make the vinaigrette, place the tomatoes, the tomato juice or water, the vinegar, the salt and the pepper in a blender and blend until smooth. Scrape into a small saucepan and set aside.
• To make the salad, heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and saute until softened. Season with 1/2 teaspoon of salt. Add the radicchio and chicory and toss until wilted slightly, about 2 minutes. Place in a large bowl and toss in the dried tomatoes and grapes.
• Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
• Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
• With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
• Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

OVEN DRIED GRAPE OR CHERRY TOMATOES - AKA SUN DRIED

Steps:

• Line a baking sheet with foil and spray with cooking spray.
• Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired.
• Roast in a 200° F oven for about 2 hours.
• Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time.
• Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate.
• Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference.
• Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.