Marthas Oven Dried Tomatoes Recipes
OVEN-DRIED HEIRLOOM TOMATOES
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
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.
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
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
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
These oven-dried tomatoes pair perfectly with a salad for a burst of summery flavor with every bite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1 pint
Number Of Ingredients 5
Steps:
- Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with remaining ingredients; toss to coat. Spread the tomatoes cut side up on the prepared pan, and bake until they are soft, wrinkled, and just starting to dry, about 1 hour. Remove from oven, and set aside to cool.
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.
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