Oven Dried Tasty Tomatoes Recipes

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.

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.

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 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:

• Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
• If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks.

OVEN-DRIED TOMATOES

Steps:

• Preheat an oven to 275 degrees.
• Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets.
• Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme.
• Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching).

OVEN DRIED TOMATOES

Steps:

• To prepare tomatoes: Preheat oven to 200 degrees F.
• Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil.
• To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.

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 WITH THYME

Steps:

• Preheat oven to 200 degrees. Place tomatoes, cut sides up, on a baking sheet lined with parchment paper. Place a garlic slice on each tomato. Scatter thyme sprigs and leaves over tomatoes. Drizzle with oil. Season with salt and pepper.
• Bake until tomatoes are shriveled but still soft, about 5 hours. Let cool completely on sheet on a wire rack. Transfer tomatoes to a jar; add oil to cover. Tomatoes can be refrigerated up to 3 days.

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.

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:

• 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.

OVEN-DRIED TOMATOES

Steps:

• 1. Preheat the oven to 250°F.
• 2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• 3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar, and sprinkle evenly over the tomatoes.
• 4. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• To prepare ahead:
• The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.

OVEN-DRIED TOMATOES

Steps:

• Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with remaining ingredients; toss to coat. Spread the tomatoes cut side up on the prepared pan, and bake until they are soft, wrinkled, and just starting to dry, about 1 hour. Remove from oven, and set aside to cool.

OVEN-DRIED HEIRLOOM TOMATOES

Steps:

• Preheat oven to 250 degrees.
• Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.

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.