Rosemary Orange Oven Dried 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.

SUN-DRIED TOMATO AND ROSEMARY PALMIERS

Steps:

• Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually, we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
• With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.
• Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

ROSEMARY-ORANGE OVEN-DRIED TOMATOES

Steps:

• Preheat the oven to 200 degrees. Combine the rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with the oil mixture. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste.
• Bake the tomatoes until they have shrunk to about one-quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Allow them to cool on the baking sheet. Place in a container and store in the refrigerator.