Sun Dried Tomato And Herbed Recipes

HERB SUN-DRIED TOMATOES, USING A DEHYDRATOR OR OVEN

Steps:

• Wash and cut the tomatoes into halves, quarters, sixths, or even eighths depending on size, aiming to get similar-sized pieces so the tomatoes will dry evenly.
• Wash and finely chop the fresh herbs. Approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes.
• Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.
• Place cut tomatoes skin side down on dehydrator drying racks (or on oven baking sheet). Do not allow the tomato pieces to overlap.
• Using a food dehydrator, dry the tomatoes on 120 to 130 degrees F for about 18-20 hours OR for 4-5 hours in 200 degree oven. Soft, chewy roasted tomatoes are delicious but may not last as long in storage as those more dry and crisp.
• Once dried to your liking, store in an airtight container in the refrigerator for optimum freshness. They should last for several months to a year.

HERBED SUN-DRIED TOMATOES IN OIL

Steps:

• Wash and dry tomatoes carefully. Cut in half vertically (through the stem) and remove seeds.
• Place tomato halves on wooden planks, cut side up.
• Cover tomatoes with cheesecloth. Expose to the sun for a least one week. Bring indoors at night to protect from dew. You can also dry them in your oven. See the quick method below.
• When tomatoes are dried, combine chopped blanched garlic, bay leaves, basil, oregano, thyme, cloves, capers and hot peppers.
• Place a small spoonful of the mix on each tomato half.
• Sterilize the jars in boiling water. Drain well, dry carefully, and layer garnished tomatoes inside.
• Cover tomatoes completely with olive oil, close jars tightly. Wait one week before eating.

HOW TO MAKE 'SUN-DRIED' TOMATOES WITH AROMATIC HERBS

Steps:

• Cut the Roma or Cherry tomatoes in halves, quarters or eights and slice other tomatoes into 1/4 '' slices. Regardless on what types of tomatoes you are using and how you cut them, it is best that the slices have the same thickness so they dry evenly.
• Arrange them on the dehydrator tray making sure they do not touch.
• Dehydrate for 10-12 hours or until completely dry but still pliable.
• Remove from the dehydrator and let them cool and aerate for a few hours before storing them in airtight containers.

SUN-DRIED TOMATO-HERB BREAD

Steps:

• In a large bowl, combine the water, honey and yeast.
• Let stand in a warm place until the mixture foams, about 10 minutes.
• Stir in 2 cups of the flour, mixing well with a wooden spoon.
• Let the batter rise in a warm place for 30 minutes.
• Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
• On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
• Place in a lightly oiled bowl.
• Cover.
• Let rise in a warm place for 1 hour.
• Punch down and let rise again for 30 minutes.
• Lightly oil 2 9X5 loaf pans.
• Divide the dough in half, form each half into a loaf and place in the pans.
• Let rise for 20 minutes Preheat the oven at 375 degrees F.
• Bake the loaves for 40 minutes, or until lightly browned.
• Turn out onto wire racks and let cool before slicing.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

HERB & SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO

Steps:

• Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
• Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
• Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
• Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
• Serve immediately, grating more reggiano over dish if desired.