Spicy Oven Dried Tomatoes Recipes

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.

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.

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.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

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.