Oven Dried Tomato And Black Olive Tians Recipes

OVEN DRIED TOMATO AND BLACK OLIVE TIANS

Steps:

• Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish. Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil. Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven. Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry. When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme (you may need just a pinch of red wine vinegar to adjust acidity).
• In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside.
• Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 12 times. Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree oven.
• Preheat a fryer to 300 degrees F.
• Blot the reserved tomato skins with paper towels to dry them of any moisture. Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Don't fry until the skins are brown, you still want a nice reddish color.
• Remove from the molds onto a chickpea shortbread and top with fried tomato skins.
• Mix together flours, salt, and cumin and sift. Cut cold butter into flour by hand. Cut chickpea puree into the mixture and add the egg. Mix just until a dough is formed. Wrap with plastic wrap and refrigerate overnight.
• Preheat oven to 325 degrees.
• On a lightly floured surface, roll dough out to 1/8-inch thick. With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan. Place in oven and bake until golden brown, about 15 minutes.

TILAPIA WITH TOMATOES, BLACK OLIVES AND CORN

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.

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:

• 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 BLACK-OLIVE SEASONING

Steps:

• Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely.
• Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.

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.

HERB-ROASTED OLIVES & TOMATOES

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

ITALIAN OVEN-DRIED TOMATOES IN OLIVE OIL

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.

ZUCCHINI-TOMATO TIAN WITH OLIVES

Steps:

• In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
• Remove onions to a gratin dish, spreading them evenly over bottom.
• Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
• Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.

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.

OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
• Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

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.