Tomates Séchées Au Four Oven Dried Tomatoes Recipes
TOMATES SéCHéES AU FOUR (OVEN-DRIED TOMATOES)
Make and share this Tomates Séchées Au Four (Oven-Dried Tomatoes) recipe from Food.com.
Provided by Julie Bs Hive
Categories Vegetable
Time 4h10m
Yield 24-45 pieces
Number Of Ingredients 4
Steps:
- To dry the tomatoes, oil a large baking sheet. Halve the tomatoes lengthwise and cut in quarters. If they are very large, make the first cut off center, then cut the larger piece in two, having 6 cuts to 1 tomato. Trim away the cores. Place the pieces, cut side up, on a prepared baking sheet.
- Sprinkle the sugar evenly over the tomatoes, and then season with salt and pepper. Drizzle the olive oil on top of all. Place in a 150° oven and leave for 8 hours or up to overnight. The tomatoes will be semi dried. If your are short of time, set the oven at 225° and reduce time to 3-4 hours. Check occasionally to make sure that the tomatoes are not baking but just drying.
Nutrition Facts : Calories 26.8, Fat 2.3, SaturatedFat 0.3, Sodium 1.6, Carbohydrate 1.6, Fiber 0.4, Sugar 1.2, Protein 0.3
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.
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.
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