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.
SUN-DRIED TOMATOES I
Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.
Provided by Kellie
Categories Side Dish Sauces and Condiments Recipes
Yield 32
Number Of Ingredients 2
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.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g
DO-IT-YOURSELF OVEN SUN-DRIED TOMATOES
Something I am keen to try ! The serving size I put in is just a random number so take no notice of it !!
Provided by katew
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Quarter tomatoes.
- Place on baking sheet.
- Bake at 200 F or 100°C.
- Bake for 6 hours or until leathery and withered.
- Store up to 6 months in refrigerator.
Nutrition Facts :
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.
EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES
I adapted several recipes to come up with a recipe for sun dried tomatoes, using heirloom tomatoes from my garden as opposed to the usual Roma tomatoes.
Provided by ChefDebs
Categories Vegetable
Time 6h20m
Yield 20 sun dried tomatoes
Number Of Ingredients 5
Steps:
- Remove the hard stem from each tomato, and cut each tomato crosswise. Upside down give each tomato a squeeze to remove seeds, using your finger to scoop out any lingering seeds.
- Place each tomato face up on a cookie sheet lined with parchment paper.
- Put 1/2 tsp of sugar in each tomato.
- season each tomato with salt and pepper.
- Drizzle all the tomatoes with olive oil.
- Bake in a 180 degree oven for 6 hours on the middle shelf.
- Pack in olive oil when cold, and freeze or refrigerate.
Nutrition Facts : Calories 36.9, Fat 2.8, SaturatedFat 0.4, Sodium 582.7, Carbohydrate 3.2, Fiber 0.4, Sugar 2.6, Protein 0.2
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- 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. Or to store, transfer the sun-dried tomatoes to a jar and fill with olive oil until the tomatoes are completely covered. Add in any desired seasonings (such as a clove of garlic and/or herbs), then cover and refrigerate for up to 2 weeks.
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