Oven Dried Cherry Tomatoes Recipes

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 CHERRY TOMATOES

Steps:

• Preheat oven to 225F. Halve cherry or grape tomatoes crosswise, or Romas lengthwise. Foil and oil baking sheet . Place tomatoes in single layer, and pour more oil such that tomatoes glisten. Salt & pepper tomatoes and/or sprinkle with herb of choice. If desired, bake fresh herb leaves until crispy. Store in frig in olive oil (or not)/ Bake tomatoes in oven, 2-3 hours; check at 2 hours to see how they are doing.

OVEN-DRIED TOMATOES

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.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Position an oven rack in lower third of oven, and heat oven to 350 degrees. Line a jelly-roll pan or a baking sheet with foil. Place tomatoes on foil, cut side up.
• Sprinkle tomatoes with salt and oil, and bake 30 minutes. Remove from heat and allow to come to room temperature before serving.

OVEN-DRIED TOMATOES

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.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

OVEN DRIED GRAPE OR CHERRY TOMATOES - AKA SUN DRIED

Steps:

• Line a baking sheet with foil and spray with cooking spray.
• Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired.
• Roast in a 200° F oven for about 2 hours.
• Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time.
• Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate.
• Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference.
• Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.

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.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

SWEET ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 170C/fan 150C/gas 5. In a roasting tin or ceramic dish, layer the halved cherry tomatoes in a single layer, cut side up.
• Slip the garlic slivers neatly into the tomato halves, amongst the tomato seeds. Make sure they are tucked well in so they cook inside the tomatoes, rather than risk overcooking outside the tomatoes. Drizzle with the olive oil and sprinkle over the balsamic vinegar, seasoning well with the salt and pepper.
• Roast in the oven for 45 minutes, checking to ensure they do not burn. Reduce heat if they char too quickly. They should come out soft and slightly charred on the edges.
• Either serve immediately with crusty bread to mop up the delicious garlicy juices or leave until cool and serve later. The longer they stand, the more intensified the flavour. Perfect as a starter with a green crispy salad on the side.

OVEN DRIED TOMATOES

Steps:

• pre-heat the oven to the lowest setting (80-100C). Cut the toms in half and scoop out some of the seeds.
• sprinkle the inside of the toms with salt and leave cut side down on kitchen paper while you do the rest.
• Line an oven tray with foil to catch the drips and place a cooling rack inside. Put the toms in a bowl with the oil, garlic and oregano, stir to coat, then place the toms cut side down on the cooling tray.
• Put in the oven, with the door slighlty ajar, for 6-7 hours, turning after 5 hours.
• Leave to cool then place in a sterilised jar topped with olive oil.