QUICK OVEN ROASTED TOMATOES RECIPE
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving
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
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 WITH THYME
We used a combination of red, yellow, orange, and green tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 20
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Place tomatoes, cut sides up, on a baking sheet lined with parchment paper. Place a garlic slice on each tomato. Scatter thyme sprigs and leaves over tomatoes. Drizzle with oil. Season with salt and pepper.
- Bake until tomatoes are shriveled but still soft, about 5 hours. Let cool completely on sheet on a wire rack. Transfer tomatoes to a jar; add oil to cover. Tomatoes can be refrigerated up to 3 days.
OVEN-DRIED TOMATOES
Prepare these the night before to take with you on a picnic or hike.
Provided by Food Network
Time 2h10m
Yield 4 dozen dried tomatoes
Number Of Ingredients 5
Steps:
- Preheat an oven to 275 degrees.
- Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets.
- Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme.
- Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching).
OVEN DRIED TOMATOES
Provided by Food Network
Categories appetizer
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- To prepare tomatoes: Preheat oven to 200 degrees F.
- Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil.
- To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.
- Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
OVEN DRIED TOMATOES
Make and share this Oven Dried Tomatoes recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 4h15m
Yield 5 half-pints, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F; position oven racks in the center of the oven.
- Remove the seeds and pulp and discard.
- Pour 1/4 cup oil in each of two glass baking dishes; place tomatoes, cut side down, in the baking dishes.
- Scatter the garlic and thyme among the tomatoes; with a sharp knife, make a slit in each tomato half.
- Bake the tomatoes until the skins start to wrinkle, about 45 minutes; pinch off the skins, flip the tomatoes, and bake again until the surfaces look dry, about 1 hour.
- Flip again and bake until the surfaces again look dry but tomatoes are still slightly plump, 2 hours longer.
- Season with salt and pepper and let cool.
- Discard thyme and peel garlic.
- In 5 half-pint jars, layer tomatoes with garlic; cover, by 1-inch, with additional olive oil.
- Slide a knife inside the jars to release any air bubbles; seal.
- Keep refrigerated up to 2 months; 6 months in freezer.
Nutrition Facts : Calories 89.4, Fat 5.8, SaturatedFat 0.8, Sodium 10.2, Carbohydrate 9.1, Fiber 2.3, Sugar 4.8, Protein 2
MARTHA'S OVEN-DRIED TOMATOES
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
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.
OVEN DRIED TOMATOES
Steps:
- Preheat the oven to the lowest heat setting (150-200°F). The goal here is to dry the tomatoes slowly but surely.
- Line a baking sheet with parchment paper. Arrange the tomatoes on top, cut side up. Sprinkle lightly with salt.
- Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the type and size of tomato; the drying will take anywhere between 2 and 8 hours.
- Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them.
- Store in the fridge for 4-6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavor.
OVEN-DRIED TOMATOES
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes are in their prime. The recipe can be doubled or tripled if desired.
Provided by Wolfgang Puck
Categories Garlic Tomato Roast Quick & Easy Fall Winter Thyme
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 250°F.
- 2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- 3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar, and sprinkle evenly over the tomatoes.
- 4. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- To prepare ahead:
- The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.
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
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