Low Slow Oven Dried Tomatoes Recipes

MARTHA'S OVEN-DRIED TOMATOES

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.

OVEN-DRIED TOMATOES

Steps:

• Pre-heat the oven to 225° F.
• Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
• Spread them out on a parchment-lined cookie sheet and place in the oven.
• Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

OVEN-DRIED TOMATOES RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 200 F. Rinse the tomatoes with cool water and dry them thoroughly with a clean kitchen towel or layers of paper towels.
• Hull or remove the core of each tomato. Use a teaspoon or the tip of a dinner knife to remove the seeds and any juice from the tomatoes.
• Cut small tomatoes into quarters and larger tomatoes into bite-size pieces.
• Put the tomato pieces in a large bowl and drizzle with the olive oil and seasonings of choice, if using, tossing gently to evenly distribute.
• Position the cut tomatoes on a wire rack set on a large rimmed baking sheet, leaving about 1-inch of space between pieces.
• Transfer to the oven. After the first hour, check the tomatoes every half hour, removing them when the edges curl up, and they reduce in size by about a third, about 2 to 3 hours depending on the ambient humidity and the juiciness of the tomatoes.
• Leave them to cool at this plump-dry stage, or put them back into the oven for up to an additional 3 or 4 hours if you prefer a chewier texture.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.

LOW & SLOW OVEN-DRIED TOMATOES

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.

OVEN DRIED TOMATOES

Steps:

• Place the tomatoes, cut side up, on a baking sheet and sprinkle with salt. Let sit for 1 hour.
• Preheat the oven to 250 degrees.
• Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours.
• To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in zip lock bags.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 300°F. Lightly oil rimmed baking sheet. Arrange tomatoes, cut side up, on prepared sheet. Drizzle 2 tablespoons oil over tomatoes. Sprinkle with salt and pepper. Bake until tomatoes look slightly shriveled and are slightly brown around edges, about 1 hour 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

OVEN DRIED TOMATOES

Steps:

• Heat oven to 200°F. Rinse tomatoes under cold running water and remove stems; drain on paper towels. Cut each tomato in half lengthwise. Using small spoon, scoop out and discard seeds.
• Place tomato halves in single layer, cut sides down on broiler rack. Place larger halves on outer edges of rack for even cooking.
• Dry in oven 6 to 12 hours or until tomatoes are shriveled, dry to the touch and very chewy in texture, turning once after 4 hours. Edges may be crisp, but tomatoes should not be crisp in center; they should be somewhat pliable. Check after 6 hours and remove any smaller tomatoes that have dried. Tomatoes will be dark red and some pieces may have brown or dark spots.
• Remove from oven and cool completely. Store in tightly covered container in cool dark location. To rehydrate, place tomatoes in small bowl. Cover with hot or boiling water. Let stand 15 to 30 minutes or until softened.

SEMI-DRIED TOMATOES

Steps:

• Heat oven to 140C/120C fan/gas 1. Halve tomatoes and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried.
• Pack into jars and pour over olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week.

SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 300 degrees and place the rack in the center of the oven.
• Place tomatoes on a rimmed baking sheet in a single layer. Place shallots and thyme sprigs over tomatoes, drizzle with olive oil and sprinkle with salt. If doubling this recipe to use in Focaccia with Slow Roasted Tomatoes, distribute tomatoes, shallots, and thyme evenly between two baking sheets and place the sheets in upper and lower thirds of oven.
• Roast until tomatoes are wilted and browning in places, 2 to 2 1/2 hours, turning tomatoes a few times.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES

Steps:

• Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.