Oven Dried Tomato And Bread Salad Recipes

ROASTED BREAD AND TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Put the tomatoes, oil, garlic and oregano in a 10-inch pie plate and toss to combine. Season with salt. Roast for 10 minutes. Stir in the bread cubes and roast, stirring halfway through, until the tomatoes are juicy, about 10 minutes more. Drizzle with olive oil and serve warm.

PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)

Steps:

• Preheat oven to 180°C /350°F (160°C fan).
• Toss bread chunks with 1 tbsp olive oil in a bowl.
• Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
• Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
• Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
• Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
• Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
• Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
• Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
• Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE

Steps:

• Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

TOMATO AND BREAD SALAD

Steps:

• Dice the tomatoes into 1-inch pieces. Set aside.
• To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.

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.

TOMATO BREAD SALAD

Steps:

• In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper. , Pour over tomatoes and toss. Refrigerate for at least 1 hour. , Before serving, allow salad to come to room temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately.

BREAD AND TOMATO SALAD

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

PANZANELLA (BREAD AND TOMATO SALAD)

Steps:

• Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
• Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
• In a small bowl, mix the olive oil, vinegar and optional minced garlic.
• Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
• Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
• Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
• Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
• Season with fresh ground black pepper and serve.

MID-SUMMER ITALIAN BREAD SALAD

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

OVEN-DRIED-TOMATO-AND-BREAD SALAD

Steps:

• Preheat the oven to 200 degrees. Using 1 tablespoon of olive oil, lightly coat the skin side of each tomato half with oil. Place skin side down on a large baking sheet. Bake until the tomatoes are about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let cool, halve crosswise and set aside.
• Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the garlic and stir for 30 seconds. Remove the garlic and set aside. Add 2 cups of the bread and turn the pieces until well toasted on all sides. Place in a bowl and add 2 more cups of bread to the skillet and toast. Repeat until all bread is toasted, adding 1 tablespoon of oil after every other batch, flavoring it with the garlic each time as above. Set aside.
• Whisk together vinegar and remaining oil. Season with 1 1/2 teaspoons of salt and pepper to taste. Just before serving, toss tomatoes with bread. Add the dressing and coat well. Toss with the remaining salt, pepper and basil.

ITALIAN BREAD AND TOMATO SALAD

Steps:

• Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
• Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
• Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
• Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.

GRILLED TOMATO, ONION, AND BREAD SALAD

Steps:

• Preheat an outdoor grill for medium-high heat.
• Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
• Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
• Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

TOMATO BREAD SALAD WITH HERBS

Steps:

• In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

OVEN-DRIED-TOMATO STECCA RECIPE

Steps:

• Dry tomatoes: If your tomatoes are medium or large, cut away the stem, cut them in half, and scoop or squeeze out the juice and seeds, reserving the tomato guts for the dough. Then cut the tomatoes into bite-size pieces about ¼-inch thick. If you are using cherry tomatoes, you can just nick them to squeeze out the guts, then cut them in half. Drying is easiest with a dehydrator. If you have one, set it to medium (about 150°F) and dehydrate the tomatoes for several hours until semi-dry but still flexible. Or place the tomatoes on wire racks in an oven set as low as it goes and dry for several hours. You could also go old school and place the tomatoes on a wire rack, cover them with cheesecloth, then allow them to air-dry outside on a warm, sunny day or in a sunny window until ready to use. This method will take several days. You don't want them leathery like fully dehydrated tomatoes, just more concentrated and less watery than fresh tomatoes.
• Mix dough: Weigh the flour and the remaining ingredients, including the tomato guts. If you're short on tomato guts, make up the difference with water. We'll be mixing by hand, so everything will go into a mixing bowl.
• Combine the tomato guts, water, oil, yeast, poolish, and flour in a large mixing bowl. Mix with a spoon, dough scraper, or your hands, scraping the bottom of the bowl to hydrate all the flour. Keep mixing by stirring, folding, and breaking up the dough for another 3 minutes. Cover with a tea towel and let rest for 15 minutes. Then add the salt and repeat mixing (breaking up and folding the dough) for 3 minutes. Cover and let rest for 15 minutes. Then add the oven-dried tomatoes and mix again for 3 minutes. Finally, cover the bowl and let the dough rest at room temperature for 1 hour. Then transfer the dough to a lightly oiled container with a lid and room for the dough to double in volume. Put on the lid and refrigerate for 30 minutes.
• Do a four-fold: Think of the dough as having a middle and four sides. If the dough is sticky, wet your hand to prevent sticking, then make your hand like a paddle (or just use a dough scraper) and dig it down one side of the container. Scoop up the dough, stretching just a little to create some tension. Then flop that section onto the center of the dough.
• Give the container a quarter turn and repeat the stretch-and-fold action. Repeat until all four sides are folded. The dough should now appear less slack and have some more height. (At this point, we like to flip the dough over, so the folds are on the bottom and the smooth side is on top. This helps to hold more tension in the bulk shape, a good thing for overall structure.)
• Return the container to the fridge for 8 to 24 hours. On the short end of that range, the dough will be bubbly and well risen, and on the long end, it may be more wobbly and on the brink of collapse. Try not to let it go too long.
• Shape: Pull the dough from the fridge. At this point, it should be very bubbly and inflated. Place a large baking stone on a rack, preferably near the top of the oven. Preheat the oven to 400°F. Have a couche, sheet pan or large cutting board, and a bench knife ready. Dust a section of countertop liberally with flour and turn the dough out onto it. Dust the top of the dough with more flour. This is a sticky dough, so be prepared to handle it lightly. Coax the dough from an oval into a loose rectangle, then divide the dough in half, bisecting the long sides. Divide each piece again to make four strips of dough, about 3 by 10 inches. Dust all the cut edges with flour. Roll each strip over once to ensure it is evenly coated with flour, then gently lift it onto the couche. Leave about an inch of fabric between each strip, lifting the fabric so that each strip of dough supports the other with folds of fabric between them. Cover with a tea towel and leave to rest for 30 to 45 minutes.
• Assemble your toppings, in this case, the olive oil and salt. Cut a sheet of parchment paper that will fit over the back side of a half sheet pan to use as a peel, then gently transfer two of the loaves to the parchment. If the dough has been very active, put the remaining two loaves in the fridge to slow the fermentation down a bit. Dock the stecca all over by poking your fingers down into the dough, almost all the way through. As the bread rises in the oven, it will push the indentations up, sometimes squeezing them out entirely, so you want nice, deep dimples. Drizzle the stecca with the oil, then sprinkle with the salt from high up for even distribution.
• Bake: Load the stecca into the oven by sliding the parchment paper onto the stone. Bake for 12 minutes. Rotate the loaves as necessary for even browning, then bake for an additional 5 minutes. When done, the crust color should be medium tan. Pull the stecca out and transfer to a rack to cool. Give the oven 5 minutes to rebound, then begin assembling your second round to bake.
• Stecca are great fresh, but they'll keep all right for a few days in a bag or box at room temperature. After day one, refresh them in a 350°F oven for a few minutes for the best flavor and texture.

OVEN DRIED TOMATO & PARMESAN BREAD

Steps:

• Put the ingredients into the bread machine per your bread machine instructions. Mine calls for adding the liquid ingredients first and then adding the flours on top. Save the tomatoes for later.
• Put the salt in one corner of the flour, the sugar in another. Sprinkle the parmesan cheese over the flour. Make a well for the yeast and add it. (I used Kraft grated cheese and it worked well).
• Set the bread machine for basic and medium crust and start the machine.
• After 5 minutes of kneading add the tomatoes or when the machine beeps.
• This makes a one pound loaf.

TOMATO, CELERY, AND TOASTED BREAD SALAD

Steps:

• Preheat oven to 450 degrees. In a small bowl, cover onion with cold water. Swish water around, rubbing onion slices with your hand. Drain and repeat 2 or 3 times, letting slices soak and changing water every 10 minutes. Drain onion; pat dry. Arrange bread in a single layer on a rimmed baking sheet. Bake until edges are crisp and golden, 6 minutes. Let cool completely on sheet on a wire rack; transfer to a large bowl. Add tomatoes and 1/2 teaspoon salt; let sit 10 minutes.
• Meanwhile, finely chop garlic with a generous pinch of salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a small bowl and whisk in oil and vinegar. To tomato mixture, add onion, cucumber, celery, radishes, basil, parsley, capers, and dressing; toss to combine. To serve, season with salt and pepper and toss.

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.