Oven Dried Tasty Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Oven-Dried Tomatoes image

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.

24 cherry tomatoes
8 to 10 plum tomatoes, cut in half
8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices
1 tablespoon sugar
Herbs, such as basil, oregano, or rosemary, to taste
Salt and freshly ground black pepper

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



Oven-Dried Tomatoes image

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.

2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper

OVEN-DRIED TOMATOES

Provided by Food Network Kitchen

Time 4h30m

Yield 4 servings

Number Of Ingredients 0



Oven-Dried Tomatoes image

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

Categories     Tomato     Side     Roast     Healthy     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 2



Oven-Dried Tomatoes image

Steps:

  • Preheat oven to 300°F. Lightly oil rimmed baking sheet. Arrange tomatoes, cut side up, on prepared sheet. Drizzle 2 tablespoons oil over tomatoes. Sprinkle with salt and pepper. Bake until tomatoes look slightly shriveled and are slightly brown around edges, about 1 hour 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

1 pound plum tomatoes, cut lengthwise in half, seeded
2 tablespoons olive oil

OVEN DRIED TOMATOES

Provided by Food Network

Categories     side-dish

Number Of Ingredients 2



Oven Dried Tomatoes image

Steps:

  • Place the tomatoes, cut side up, on a baking sheet and sprinkle with salt. Let sit for 1 hour.
  • Preheat the oven to 250 degrees.
  • Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours.
  • To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in zip lock bags.

3 pounds plum tomatoes, cored and cut lengthwise
2 tablespoons course salt

OVEN DRIED TOMATOES

Provided by Food Network

Number Of Ingredients 4



Oven Dried Tomatoes image

Steps:

  • Preheat oven to 200 degrees. Core, halve, and remove the seeds from the tomatoes, and add them to a large bowl. Toss the tomatoes with the salt, pepper, and balsamic vinegar. Lay the tomatoes on a baking sheet covered with parchment paper skin side down. Cook tomatoes for 9 hours until wilted and resemble a sun-dried tomato.

10 plum tomatoes cored, halved, seeded
2 teaspoons salt
Fresh ground pepper to taste
1/4 cup balsamic vinegar

OVEN-DRIED TOMATOES

Provided by Food Network Kitchen

Categories     side-dish

Yield about 2 cups of dried tomatoes

Number Of Ingredients 4



Oven-Dried Tomatoes image

Steps:

  • Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
  • If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks.

2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil
4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram

OVEN DRIED TOMATOES

Provided by Food Network

Categories     appetizer

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 10



Oven Dried Tomatoes image

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.

6 Roma tomatoes
Salt
Homemade Herb oil, recipe follows
12 bocconcini (bite size fresh mozzarella balls)
12 arugula leaves
12 sprigs rosemary
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves

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



Spicy Oven Dried Tomatoes image

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.

4 lbs plum tomatoes
1/4 teaspoon sea salt
1/4 teaspoon sugar
1 teaspoon fresh coarse ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
1 bay leaf, coarsely crushed
1 teaspoon dried thyme
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons fresh lemon juice
olive oil

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



Martha's Oven-Dried Tomatoes image

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.

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

OVEN-DRIED TOMATOES (WITH OR WITHOUT OIL)

There are several recipes here for oven-dried tomatoes, but this recipe is a little different so I thought I'd post it. This is a great way to use up a bumper crop of tomatoes. They give a great depth of flavor to sauces, salads, etc. and are much more economical than buying jarred dried tomatoes at the supermarket.

Provided by TasteTester

Categories     Vegetable

Time 4h10m

Yield 18 ounces

Number Of Ingredients 5



Oven-Dried Tomatoes (With or Without Oil) image

Steps:

  • Preheat oven to 300 degrees F. Line two 15 1/2" by 10 1/2" jelly roll pans with parchment paper.
  • In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes.
  • Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.
  • Cool tomatoes on parchment paper on wire rack. Transfer to seal-sealing Ziploc plastic bags and store in refrigerator up to one week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.).

Nutrition Facts : Calories 32.7, Fat 1.7, SaturatedFat 0.2, Sodium 5.2, Carbohydrate 4.2, Fiber 1.2, Sugar 2.7, Protein 0.9

4 lbs ripe plum tomatoes, each cut lengthwise in half
2 tablespoons olive oil
salt and pepper
4 sprigs fresh thyme, torn
5 garlic cloves, each cut in half

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



Low & Slow Oven-Dried Tomatoes image

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.

12 -15 just ripe plum tomatoes
3 tablespoons extra virgin olive oil
salt
sugar
dried oregano
dried basil
garlic powder

OVEN DRIED TOMATOES

Categories     Tomato     Vegetable     Bake     Summer

Yield Makes 1 pint jar

Number Of Ingredients 5



Oven Dried Tomatoes image

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.

10 plum tomatoes, halved
Sea salt
Dried thyme, oregano, or marjoram
Garlic cloves, optional
Approximately 2 cups olive oil

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



Oven-Dried Heirloom Tomatoes image

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.

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

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



Oven-Dried Tomatoes image

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.

1 pint cherry tomatoes, sliced in half lengthwise
3 tablespoons extra-virgin olive oil
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

OVEN DRIED TOMATOES

Good way of using and preserving garden glut and a great (cheaper) alternative to sun-dried toms.

Provided by easytiger-gb

Time 30m

Yield Makes Jars

Number Of Ingredients 0



Oven dried tomatoes image

Steps:

  • pre-heat the oven to the lowest setting (80-100C). Cut the toms in half and scoop out some of the seeds.
  • sprinkle the inside of the toms with salt and leave cut side down on kitchen paper while you do the rest.
  • Line an oven tray with foil to catch the drips and place a cooling rack inside. Put the toms in a bowl with the oil, garlic and oregano, stir to coat, then place the toms cut side down on the cooling tray.
  • Put in the oven, with the door slighlty ajar, for 6-7 hours, turning after 5 hours.
  • Leave to cool then place in a sterilised jar topped 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



Oven-Dried Tomatoes image

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

8 plum tomatoes
Ice water
1/4 cup olive oil
1/4 cup minced fresh basil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

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



Oven-Dried Tomatoes image

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.

About 12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

More about "oven dried tasty tomatoes recipes"

OVEN-DRIED TOMATOES RECIPE - THE SPRUCE EATS
Feel free to oven-dry more tomatoes than the recipe calls for; just spread them out on extra pans–the drying process works best when the hot …
From thespruceeats.com
4.5/5 (34)
Total Time 3 hrs 15 mins
Category Snack, Appetizer, Condiment, Ingredient
Calories 71 per serving
oven-dried-tomatoes-recipe-the-spruce-eats image


QUICK OVEN-ROASTED TOMATOES RECIPE - THE …
Instructions. 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 ¼ cup or more, quality extra virgin …
From themediterraneandish.com
quick-oven-roasted-tomatoes-recipe-the image


OVEN-DRIED TOMATOES RECIPE | REAL SIMPLE
Directions. Preheat oven to 300°F, with racks in upper and lower thirds. Set wire racks in 2 rimmed baking sheets. Arrange tomatoes on racks, cut side up, and sea-son with herbs, salt, and pepper. Bake until shrunken by about half and …
From realsimple.com
oven-dried-tomatoes-recipe-real-simple image


THE BEST HOMEMADE OVEN-DRIED TOMATOES RECIPE - FOODAL
Preheat your oven to 200°F. Line a baking sheet with parchment paper and set aside.; Rinse the tomatoes well in a colander, then cut them in half lengthwise through the stem end.Place in rows without any overlap on the …
From foodal.com
the-best-homemade-oven-dried-tomatoes-recipe-foodal image


OVEN-DRIED TOMATOES / JILL SILVERMAN HOUGH
Freshly ground black pepper. Preheat the oven to 250°F. Arrange wire racks on top of rimmed baking sheets. Meanwhile, halve the tomatoes (quarter the larger ones) and seed them. Arrange the tomatoes, cut side up, on the wire racks. …
From jillhough.com
oven-dried-tomatoes-jill-silverman-hough image


HOW TO MAKE OVEN-DRIED TOMATOES IN THE OVEN - KITCHN
They hold up well for hours of long, slow cooking. One trick for making these oven-dried tomatoes even more flavorful is quite simple: Dry the tomatoes cut-side up. The tomato’s juices collect in the cavity left behind …
From thekitchn.com
how-to-make-oven-dried-tomatoes-in-the-oven-kitchn image


OVEN SUN-DRIED TOMATOES RECIPE - FOOD NEWS
OVEN-DRIED TOMATOES. Recipe From foodnetwork.com. Provided by Food Network Kitchen. Time 4h30m. Yield 4 servings. Steps: Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Place halved tomatoes on a baking sheet. Blend salt, pepper, and garlic salt in a small bowl. Sprinkle […]
From foodnewsnews.com


OVEN DRIED TOMATOES – REALLY A NO-BRAINER - DELICIOUS:DAYS
Sprinkle with coarse sea salt and if you like to, with garlic, dried and/or fresh herbs (like thyme, oregano…). Dry in the preheated oven at 100 degrees Celsius (210 degrees F) for 4-6 hours. Times and temperature may vary (as indicated) based on your oven, the size of the tomatoes and of course your preference.
From deliciousdays.com


OVEN-DRIED TOMATOES RECIPE - GOOD HOUSEKEEPING
Preheat oven to 300°F. Line two 15 1/2" by 10 1/2" jelly-roll pans with parchment paper. In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
From goodhousekeeping.com


OVEN DRIED TOMATOES WITH GARLIC AND HERB OIL - BOWL OF DELICIOUS
Ingredients. 1 lb. tomatoes sliced, halved, or quartered (depending on size) kosher salt to taste. 2 tablespoons extra-virgin olive oil. 1 clove garlic minced. 2 tablespoons chopped fresh herbs such as basil, oregano, thyme, and/or rosemary. crushed red …
From bowlofdelicious.com


OVEN SUN-DRIED TOMATOES RECIPE - THE SPRUCE EATS
Gather the ingredients. Preheat the oven to 200 F, or the lowest setting possible. Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes, instead of drying them. The Spruce. Core the tomatoes, and cut them in half lengthwise (from stem end to tip). The Spruce.
From thespruceeats.com


HOW TO MAKE OVEN-DRIED TOMATOES AT HOME - BERRIES & LIME
Heat the oven to 120°C/230°F/Gas¼. Halve the tomatoes. When using large tomatoes, cut out the stem end; in cherry tomatoes there’s no need for that. Spread the tomato halves over a lined baking sheet, cut-side up. Sprinkle with a little salt, scatter with additional flavourings if using and drizzle with the olive oil.
From sprigsandsage.com


OVEN-DRIED TOMATOES: OIL-FREE FLAVOR BOMBS
Making homemade oven-dried tomatoes is a great way to enjoy all the flavor of the sun-dried tomatoes you get from the store with none of the added oil or preservatives. No secret tricks or special equipment required to make these intense flavor bombs – tomatoes, dried herbs, and your oven. Let’s go!
From veganwithgusto.com


OVEN DRIED TOMATOES - YOU'RE GONNA BAKE IT AFTER ALL
Oven Dried Tomatoes are made in your oven instead of the sun but still have that concentrated tomato flavor. Add them to salads, pastas, pizzas, and more! 5 from 1 vote. Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 3 hrs. Total Time 3 hrs 5 mins. Course Side Dish. Cuisine Italian. Servings 4. Ingredients Cherry or grape tomatoes (halved) Olive oil; …
From bakeitafterall.com


SLOW ROASTED TOMATOES (HOMEMADE SUNDRIED TOMATOES
Subscribe to the email Newsletter! Cut the tomatoes in half lengthwise. Toss the tomatoes with the olive oil to coat. Place the tomatoes cut side down on a baking sheet. Roast the tomatoes in a preheated 250F/130C oven until dried, up to 8 hours. Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off!
From closetcooking.com


OVEN SUN-DRIED TOMATOES RECIPE - THINGS AND WAYS
Prepare a baking sheet by lining it with parchment paper, and preheat the oven to 230 degrees. Next just halve the grape or cherry tomatoes and lay them on the baking sheet with the cut side facing up. Finally, finish up with a sprinkle of sea salt. You’ll need to slow roast the tomatoes in the oven at 230 degrees for approximately 3-4 hours.
From thingsandways.com


END OF THE TOMATO SEASON – OVEN DRIED TOMATOES – ITALY ON MY MIND
Oven- dried tomatoes Small ripe tasty tomatoes, as many as you like sea salt good quality extra virgin olive oil bunch of dried oregano in florets Wash the tomatoes and discard any that are too soft or mouldy. Cut in half, core and remove the seeds. Place cut side up on an oven tray that has been lines with tin foil. Don’t crowd the tomatoes ...
From italyonmymind.com.au


HOMEMADE OVEN-DRIED TOMATOES FAST2EAT | FAST2EAT
Step 2 (seasoning) . Arrange the tomatoes in a single layer, with the cut surface up. . Blend olive oil, salt (if needed), pepper, herbs and garlic in a small bowl. Sprinkle tomatoes with the seasonings, generously. . Reduce the oven temperature to 300°F (150°C).
From fast2eat.com


OVEN DRIED TASTY TOMATOES BEST RECIPES
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.
From findrecipes.info


HOW TO MAKE SUN-DRIED TOMATOES (FAST!) IN THE OVEN - GARDEN BETTY
Start with your best ripe tomatoes. Depending on the size of your fruit, halve or quarter them, or cut them into thick slices and wedges (about 1/2 to 3/4 inch) if they’re especially large. Cherry and grape tomatoes can be oven-dried whole. Arrange your tomatoes on large baking sheets, skin sides down and barely touching.
From gardenbetty.com


ITALIAN OVEN/SUN-DRIED TOMATOES - AN ITALIAN IN MY KITCHEN
Instructions. Pre-heat oven to 400F (200C). Drizzle a 1-2 cookies sheets with 1 tablespoon of olive oil. Slice tomatoes lengthwise and place on the prepared cookie sheet. Bake in the middle of the oven for 20 minutes, then lower the heat to 300F degrees (150C) and continue to bake for approximately 1- 1 1/2 hours.
From anitalianinmykitchen.com


OVEN DRIED TOMATOES - KATE BATTISTELLI
Beautiful, oven dried tomatoes in olive oil with fresh basil and garlic. Beautiful Roma tomatoes, about 2 pounds. Sliced Roma or paste tomatoes. In one method, you sprinkle the tomatoes with a few tablespoons of balsamic vinegar and a tablespoon of sugar. Sprinkled with balsamic and ready to go in the oven. After a few hours, they are nice and shriveled, chewy and intense. …
From katebattistelli.com


OVEN "SUN-DRIED" TOMATOES - GIMME SOME OVEN
Heat oven to 250°F. Line a large baking sheet with parchment paper. Slice the tomatoes in half lengthwise. Place them cut-side-up on the baking sheet. Bake for 2.5 to 3.5 hours, or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don’t burn. Remove from the oven. Serve immediately.
From gimmesomeoven.com


ONE POT SUN-DRIED TOMATO PASTA - FOOD DOLLS
Instructions. In a large pot or dutch oven, add dried penne pasta. Next add spinach, sun-dried tomatoes, garlic and marinara sauce. Pour in the broth and sprinkle salt, pepper and herbs on top. Bring the pot up to a boil and cover. Cook for 10-12 minutes or until pasta is al-dente.
From fooddolls.com


HOW TO MAKE SUN-DRIED TOMATOES IN THE OVEN - WHOLESOME YUM
Arrange cut side up on a baking sheet. Sprinkle very lightly with sea salt. Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out). Return to the oven and bake for at least 2 more hours, until tomatoes are dry. If desired, drizzle with olive oil and sprinkle with Italian seasoning.
From wholesomeyum.com


SUN DRIED TOMATO RECIPE (OVEN DRIED & DEHYDRATOR) | DELICIOUS …
Oven Dehydrator Method. Line metal baking sheets with parchment paper. Don't place directly on the metal or use foil which can react with the tomatoes. Preheat the oven to 225 degrees. Wash and slice the small tomatoes ¼" thick …
From delicioustable.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-1-or-2     #5-ingredients-or-less     #appetizers     #lunch     #snacks     #vegetables     #american     #southern-united-states     #easy     #european     #beginner-cook     #dietary     #low-calorie     #low-carb     #low-in-something     #tomatoes     #brunch     #taste-mood     #savory     #number-of-servings

Related Search