Sun Dried Tomatoes 101 Recipes
SUN-DRIED TOMATOES I
Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.
Provided by Kellie
Categories Side Dish Sauces and Condiments Recipes
Yield 32
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
- Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g
SUN-DRIED TOMATOES IN THE OVEN! SUN-DRIED TOMATOES
I don't remember where I got this from but I love this recipe because it's just tomatoes. I know there's a few other on here seasoned with oil and herbs (which I'm dying to try). I use these when I don't want to compromise the flavor of the dish I'm making :O) These never make it to a jar to be stored. They're still a tiny bit soft with a loaded sweet flavor! There's nothing to measure so you can choose how many you want to make!I had to put in an amount to post it...
Provided by MissTiff16
Categories Vegetable
Time 8h
Yield 18 serving(s)
Number Of Ingredients 2
Steps:
- Cut tomatoes in half.
- Place on foil lined baking tray.
- Bake at 200 degrees for 8-10 hours.
- Store in mason jar with olive oil.
Nutrition Facts : Calories 5.6, Fat 0.1, Sodium 1.6, Carbohydrate 1.2, Fiber 0.4, Sugar 0.8, Protein 0.3
SUN-DRIED TOMATOES 101
Sun-dried tomatoes, either in olive oil, seasoned, or plain, add a gourmet touch and great flavor to many dishes and salads. But the price in the stores is exorbitant! Did you know it is incredibly easy to make your own sun-dried tomatoes at home with no special equipment? The quality can be better than any you've bought and now you have an easy way to use your excess tomatoes, as well as have them for use in the winter. They make excellent gifts, too.
Provided by CHEF GRPA
Categories Vegetable
Time 5h10m
Yield 1 8-ounce jar
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 200*F. Place a metal rack on a baking sheet.
- 2. Cut each tomato in thirds lengthwise. Each slice should be about 1/3-inch thick.
- 3. Sprinkle salt on the cut sides of the tomatoes--not more than you'd want to eat though! 4. Line a cutting board with a dish towel or paper towels and place the tomatoes on top. 5. Top with another dish towel and another cutting board. Weight with a heavy cookbook or two. Leave for 20 minutes. This helps get some of the tomato's juices out early, before they go in the oven.
- 6. Remove the tomatoes from the cutting board sandwich, dusting off any salt that hasn't dissolved, and place them on the rack, with at least 1 inch in between. Sprinkle with the fresh thyme.
- 7. Bake for about 5 hours, until the tomatoes are dry to the touch and have wrinkled around the edges. You can really decide how dry you want them--as dry as raisins? or do you want to leave a little plumpness? Watch them (and try them) as they cook, and decide for yourself. When done, remove from the oven and let cool to room temperature.
- 8. If you're going to be storing your tomatoes in olive oil, place the olive oil and garlic in a small jar while the tomatoes are cooking, and let the garlic steep to flavor the oil.
- 9. When the tomatoes are cool, add them to the oil. If not using oil, store them in an airtight container in the fridge.
- My Note: Tomatoes - any quantity, ripe, but not over ripe, still firm. The yield varies considerably depending upon the moisture content of the tomatoes, which depends upon the type of tomato and the weather. Paste tomatoes (Roma) work best and typically yield 2 cups of dried tomatoes for each 5 lbs of fresh.
Nutrition Facts : Calories 81.7, Fat 0.9, SaturatedFat 0.1, Sodium 376.5, Carbohydrate 17.7, Fiber 5.5, Sugar 11.9, Protein 4
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