Homemade Sun Dried Tomatoes Microwave Recipes
HOMEMADE SUN-DRIED TOMATOES-MICROWAVE
Can you believe you can actually MAKE these in your microwave? Since I don't know how to do canning, this is a great way to preserve tomatoes from the garden.
Provided by Debidoo
Categories Lunch/Snacks
Time 1h10m
Yield 3 pieces, 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
- Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
- Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
- Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
- Remove from the microwave and let stand 30 minutes without disturbing.
- Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
- After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
- Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.
Nutrition Facts : Calories 98.3, Fat 1.1, SaturatedFat 0.2, Sodium 27.3, Carbohydrate 21.4, Fiber 6.5, Sugar 14.4, Protein 4.8
SUN-DRIED TOMATOES
To ensure your sun-dried tomatoes turn out delicious, opt for plump and juicy veggies. You can even prep some for winter - they can be stored in the refrigerator for up to a year. When you've mastered this easy recipe, make sure to experiment with seasonings for your next batch. Try seasoning your sun-dried tomatoes with Italian herbs, as many Italian chefs recommend.
Provided by Valerie
Categories Appetizers & Snacks
Time 20m
Yield 4 Servings
Number Of Ingredients 6
Steps:
- Rinse tomatoes in cold water and pat dry; slice into large wedges.
- Transfer the tomatoes to a plate, sprinkle with salt and sugar, drizzle with olive oil. Pop them into a microwave and cook at maximum power for 8 minutes.
- Drain the tomato juice into a separate container, then microwave the tomatoes for another 7 minutes.
- Let the tomatoes cool before seasoning them with dried basil and garlic powder.
- Mix the drained juice with the remaining olive oil and pour the mixture over the sun-dried tomatoes.
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