Oven Dried Tomatoes With Thyme Recipes

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

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 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.

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 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 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 TASTY TOMATOES

Steps:

• Pre heat oven to 350 degrees.
• Slices tomatoes about 1/4 inch thick or as desired.
• Place tomatoes on a plate and sprinkle salt over tops of tomatoes and drizzle olive oil over the tomatoes sit aside while you prepare your basil.
• Tear basil leaves off the stems, make sure you have one basil leaf for each tomato if you really like basil add two leaves.
• Place tomatoes on a flat non stick cookie sheet about 1/2 inch apart.
• Top each tomato with basil and a little sprinkle of parmesan cheese.
• Place cookie sheet in middle rack and bake until edges of tomatoes are crispy and parmesan is completely melted on top. Let tomatoes cool for about 3-5 minutes and enjoy!
• My husband and I fight over the last tomato slice and you can also use the tomatoes for toppings on quiches or chicken.

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 (WITH OR WITHOUT OIL)

Steps:

• Preheat oven to 300 degrees F. Line two 15 1/2" by 10 1/2" jelly roll pans with parchment paper.
• In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes.
• Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.
• Cool tomatoes on parchment paper on wire rack. Transfer to seal-sealing Ziploc plastic bags and store in refrigerator up to one week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.).