OVEN-DRIED TOMATOES
Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
- Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.
OVEN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 4h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
OVEN-DRIED TOMATOES RECIPE
Make sun-dried tomatoes in your own oven to preserve the sweet taste of those summer-ripe beauties. With no sun required, it can be done at any time.
Provided by Molly Watson
Categories Snack Appetizer Condiment Ingredient
Time 6h15m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 200 F. Rinse the tomatoes with cool water and dry them thoroughly with a clean kitchen towel or layers of paper towels.
- Hull or remove the core of each tomato. Use a teaspoon or the tip of a dinner knife to remove the seeds and any juice from the tomatoes.
- Cut small tomatoes into quarters and larger tomatoes into bite-size pieces.
- Put the tomato pieces in a large bowl and drizzle with the olive oil and seasonings of choice, if using, tossing gently to evenly distribute.
- Position the cut tomatoes on a wire rack set on a large rimmed baking sheet, leaving about 1-inch of space between pieces.
- Transfer to the oven. After the first hour, check the tomatoes every half hour, removing them when the edges curl up, and they reduce in size by about a third, about 2 to 3 hours depending on the ambient humidity and the juiciness of the tomatoes.
- Leave them to cool at this plump-dry stage, or put them back into the oven for up to an additional 3 or 4 hours if you prefer a chewier texture.
Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 4 g, Fat 3 g, ServingSize About 2 cups (4 servings), UnsaturatedFat 0 g
OVEN-DRIED TOMATOES
You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense!
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h10m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 225° F.
- Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
- Spread them out on a parchment-lined cookie sheet and place in the oven.
- Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.
LOW & SLOW OVEN-DRIED TOMATOES
I love these tomatoes. They're delicious in pastas, salads and sandwiches. I think they taste much better than the sun-dried tomatoes from a jar.
Provided by CardaMom
Categories Vegetable
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 F.
- Line baking sheet with parchment paper.
- Lightly oil parchment paper.
- Cut plum tomatoes in half lengthwise and remove seeds.
- Arrange tomatoes, cut side up, sprinkle lightly with salt, sugar, dried oregano, dried basil and garlic powder.
- Place tomatoes cut side DOWN on oiled parchment paper.
- Bake in oven for 2 hours.
- Remove from oven and turn tomatoes so that the cut side is UP.
- Bake for additional 2-6 hours (depending on how dried you want the tomatoes).
- Remove from oven and cool completely.
- To store, transfer tomatoes to jar and cover with olive oil.
OVEN-DRIED TOMATOES
We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.
Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SPICY OVEN DRIED TOMATOES
I dare you to keep these for three weeks. We can't help but nibble them right out of the oven. Use in any recipe that calls for sundried tomatoes, or make up your own!
Provided by Geema
Categories Vegetable
Time 8h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 225.
- Cut the tomatoes in half lengthwise.
- Seed and squeeze out the excess juice without crushing the tomatoes.
- Lay the tomatoes in a single layer, cut side up, on a baking sheet.
- In a small bowl, combine all the spice ingredients and the lemon juice.
- Sprinkle the tomatoes with the spice mixture.
- Drizzle or spray the tomatoes with a small amount of olive oil.
- Bake in the oven for 8 hours or overnight, or until the tomatoes are medium-dry.
- Remove from the oven, cool completely and serve.
- To store, transfer the tomatoes into a jar, and pour over a thin layer of olive oil to seal the top.
- Cover tightly with the jar lid.
- Will keep for about 3 weeks in the refrigerator.
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