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.
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
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
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.)
OVEN DRIED TOMATOES
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.
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
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.
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
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
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
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.
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- 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 dry to the touch, 3½ to 4 hours.
- Let cool completely and transfer to 3 16-oz. glass jars. Add ½ to ¾ cup oil to each jar to cover tomatoes, pressing down if necessary to keep them submerged. Store in the refrigerator for up to 2 weeks.
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