Dried Tomatoes In Olive Oil Recipes

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ITALIAN OVEN-DRIED TOMATOES IN OLIVE OIL



Italian oven-dried tomatoes in Olive Oil image

These wonderful tomatoes can be put on toasted bread with cheese to make bruschetta or you can add them to pasta dishes. They also make yummy garnishes and are good in salads. Don't throw the olive oil away when the tomatoes are gone! It will be infused with tomato flavor and is great to use in salad dressings or on pasta. The tomatoes will keep up to 2 weeks in the refrigerator.

Provided by Hey Jude

Categories     Vegetable

Time 55m

Yield 4 half pints

Number Of Ingredients 8

6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
3 cups extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 tablespoons dried Italian herb seasoning (such as basil, oregano or rosemary)
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon salt
fresh ground pepper

Steps:

  • Heat oven to 225°.
  • Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
  • Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
  • Cool to room temperature, about 15 min.
  • Place in 4 half-pint canning jars.
  • Add remaining olive oil to cover tomatoes in each jar.
  • tightly cover jars.
  • Refrigerate.
  • **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.

Nutrition Facts : Calories 1516.1, Fat 168.9, SaturatedFat 23.3, Sodium 591.3, Carbohydrate 5.2, Fiber 1.1, Sugar 3.7, Protein 0.9

SUN-DRIED TOMATOES IN OLIVE OIL



Sun-Dried Tomatoes in Olive Oil image

These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.

Provided by Sweetiebarbara

Categories     Vegetable

Time P21DT15m

Yield 1 pint sun dried tomatoes, 20 serving(s)

Number Of Ingredients 3

10 sun-dried tomatoes (20 halves)
1/2 cup olive oil
3 small fresh rosemary sprigs (the new growth)

Steps:

  • Pour 1 tablespoon olive oil into pint jar.
  • Place one sprig of Rosemary on top of oil.
  • Place several tomatoes in jar.
  • Drizzle olive oil to cover.
  • Repeat several times.
  • Place another sprig of Rosemary in jar.
  • Repeat oil and tomato process until almost full.
  • Top with sprig of Rosemary, and olive oil to cover.
  • Store in cool area.
  • Let rest for 3 weeks before using.

Nutrition Facts : Calories 50.3, Fat 5.4, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1

SUN-DRIED TOMATOES IN OLIVE OIL RECIPE



Sun-Dried Tomatoes in Olive Oil Recipe image

Check out how to make your own sun-dried tomatoes packed in olive oil at home (pomodori secchi sott'olio).

Provided by Danette St. Onge

Categories     Condiment     Ingredient

Time 15m

Yield 8

Number Of Ingredients 8

40 sun-dried tomato halves
2 to 3 cups white wine vinegar
2 to 3 cups of water
3 to 4 cups extra-virgin olive oil
Optional: 1 tablespoon (pitted, oil-cured)
Optional: 1 tablespoon capers (salt-cured, rinsed, dried)
Optional: 1 teaspoon of dried oregano (or basil, mint, or marjoram)
Optional: 1 pinch red chili pepper flakes

Steps:

  • Enjoy!

Nutrition Facts : Calories 984 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 15 g, Sodium 13 mg, Sugar 2 g, Fat 108 g, ServingSize 1 jar (serves 6-8), UnsaturatedFat 0 g

DRIED TOMATOES IN OLIVE OIL



Dried Tomatoes in Olive Oil image

Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes one half-quart jar

Number Of Ingredients 4

14 to 16 Oven-Dried Tomatoes
3 to 4 sprigs fresh rosemary
4 to 6 sprigs fresh thyme
1/2 to 3/4 cup extra-virgin olive oil

Steps:

  • Using a long spoon or wooden skewer, arrange 2 layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2 inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month.

OLIVE AND SUN-DRIED TOMATO VEGETABLES



Olive and Sun-Dried Tomato Vegetables image

Provided by Giada De Laurentiis

Time 16m

Yield 2 servings

Number Of Ingredients 11

1/3 cup olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Steps:

  • In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
  • In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
  • Transfer the vegetables to a serving bowl. Serve immediately.

OVEN DRIED TOMATOES



Oven Dried Tomatoes image

Categories     Tomato     Vegetable     Bake     Summer

Yield Makes 1 pint jar

Number Of Ingredients 5

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

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.

SUN-DRIED TOMATOES I



Sun-dried Tomatoes I image

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

4 pounds tomatoes
salt to taste

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

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