Semi Dried Tomatoes Recipes

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SEMI-DRIED TOMATOES



Semi-dried tomatoes image

Use as many or as few tomatoes as you like, roast for a couple of hours then pack into jars with herbs and olive oil

Provided by Mary Cadogan

Categories     Condiment

Time 3h10m

Number Of Ingredients 3

batch tomatoes (any quantity and any size, from cherry to plum)
olive oil , for brushing and covering
basil or oregano, for topping

Steps:

  • Heat oven to 140C/120C fan/gas 1. Halve tomatoes and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried.
  • Pack into jars and pour over olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week.

MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN



Make Your Own Sun-Dried Tomatoes: Oven, Dehydrator, or Sun image

Found a great source for food preserving info at www.faqs.org, very pleased with my dried tomatoes! Paraphrased notes from the site: The best tomato to use for dehydrating is the Roma tomato because it contains less water and seeds. You can use any tomatoes but they may take a little longer to dry. All drying times below are approximate. It takes about 7-8 pounds of tomatoes to yield about a pint of dried tomatoes. Herbs are optional, you may prefer pain tomatoes for greater cooking versatility. After the tomatoes are dry, store in air-tight containers, or pack in oil.

Provided by Kitchen Witch Steph

Categories     Vegetable

Time 8h20m

Yield 1 pint

Number Of Ingredients 5

7 -8 lbs firm ripe roma tomatoes
2 teaspoons salt
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
1 teaspoon dried thyme (optional)

Steps:

  • TOMATO PREPARATION ALL METHODS.
  • Cut out the stem and scar and the hard portion of core lying under it.
  • Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
  • Scrape out all of the seeds that you can without removing the pulp.
  • Mix together thoroughly basil,oregano, thyme, and salt.
  • Sprinkle a small amount of this mixture on each tomato.
  • OVEN-DRYING (approximately 12 hours).
  • Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
  • Bake in 170°F oven for about 3 hours.
  • Leave the oven door propped open about 3 inches to allow moisture to escape.
  • After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
  • Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
  • DEHYDRATOR (approximately 8 hours):.
  • Place the tomatoes, cut side up, directly onto the dehydrator trays.
  • Set dehydrator temperature to about 140°F.
  • After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
  • After a few hours, turn the tomatoes again and flatten gently.
  • Continue drying until done.
  • SUN-DRYING (approximately 3 days):.
  • Dry in hot weather, with relatively low humidity.
  • Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
  • Cover trays with protective netting or cheesecloth.
  • Place in direct sun, raised from the ground.
  • on blocks or anything else that allows air to circulate under the trays.
  • Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
  • Place the trays in a sheltered spot after sundown, or if the weather turns bad.
  • ADDITIONAL NOTES FOR ALL METHODS.
  • No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
  • They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.

AIR FRYER "SUN-DRIED" TOMATOES



Air Fryer

This past summer I found myself asking how I was going to preserve the abundance of grape tomatoes I had from my garden. Sun drying was the only thing I could come up with but problem was, there wasn't any sun. Air fryer to the rescue! I have a small air fryer so I wrote this up for 5 ounces (12 grape tomatoes) so that it would be easy to do in small batches. Store in an airtight container in the freezer for re-hydrating or pack in oil and store in the refrigerator for salads, soups, sauces, etc.

Provided by Soup Loving Nicole

Time 2h20m

Yield 2

Number Of Ingredients 3

5 ounces red grape tomatoes, halved
¼ teaspoon olive oil
salt to taste

Steps:

  • Preheat an air fryer to 240 degrees F (115 degrees C).
  • Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
  • Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
  • Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 3.3 g, Fat 0.8 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 6.4 mg

SEMI-DRIED TOMATOES (IN THE OVEN)



Semi-Dried Tomatoes (In the Oven) image

Easy way to make your own dried tomatoes. You can experiment with other spices, if you want. These will need to refrigerate for 24 hours before using, so plan accordingly. Semi-Dried Tomatoes should be used within 3-4 days.

Provided by Annisette

Categories     Vegetable

Time 1h40m

Yield 1 quart

Number Of Ingredients 5

16 roma tomatoes
1 teaspoon salt (optional)
1 teaspoon fresh ground black pepper
3 tablespoons fresh thyme, chopped
2 tablespoons olive oil

Steps:

  • Preheat the oven to 315F degrees.
  • Cut the tomatoes into quarters, lengthwise. Lay them skin side down on a wire rack in a baking pan.
  • Sprinkle with salt (if using), pepper, and thyme.
  • Cook in the oven for 2 1/2 hours, checking occasionaly to make sure the tomatoes don't burn.
  • Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing.
  • Store in the refrigerator for 24 hours before using.
  • NOTE: To sterilize a storage jar, rinse it with boiling water and then place it in a warm oven until it's completely dry (don't dry it with a towel).

Nutrition Facts : Calories 429.9, Fat 29.2, SaturatedFat 4.2, Sodium 51.7, Carbohydrate 42, Fiber 13.5, Sugar 26.1, Protein 9.4

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