OVEN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 4h30m
Yield 4 servings
Number Of Ingredients 0
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.
MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN
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
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.
OVEN SUN-DRIED TOMATOES
You don't need a sunny Italian rooftop to make sun-dried tomatoes. Make sun-dried tomatoes at home in your oven.
Provided by Danette St. Onge
Categories Ingredient
Time 12h5m
Yield 4
Number Of Ingredients 2
Steps:
- Gather the ingredients. Preheat the oven to 200 F, or the lowest setting possible. Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes, instead of drying them.
- Core the tomatoes, and cut them in half lengthwise (from stem end to tip).
- Squeeze each half gently over a bowl to remove excess liquid and seeds.
- Make a small slit with the tip of a sharp paring knife in the back (skin-side) of each tomato half to help them dry.
- Place a drying rack on an aluminum foil-lined baking sheet, and arrange the tomatoes, cut-side up, in a single layer on the rack. Make sure there is a bit of space around each tomato and that they're not touching so they can dry evenly.
- Lightly sprinkle the tomatoes with salt.
- Place baking sheet in the oven and leave until the tomatoes are dehydrated and a bit leathery, but not hard, brittle, or crispy. Check them every hour during drying. Depending on your tomatoes and oven, this can take anywhere from 6 to 12 hours.
- When finished, they should still be somewhat chewy and flexible. Remove from the oven, and let cool. Use in your choice of salads, pasta, or as a pizza topping.
Nutrition Facts : Calories 41 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 144 mg, Sugar 6 g, Fat 0 g, ServingSize About 2 cups (4 servings), UnsaturatedFat 0 g
" SUN-DRIED " TOMATOES
Make and share this " Sun-Dried " Tomatoes recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 4h10m
Yield 100 slivers
Number Of Ingredients 6
Steps:
- Core the stem area out from each tomato.
- Cut each tomato in half crosswise.
- Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
- Use a finger to sweep remaining seeds out.
- Place each tomato, cut-side up, on a cookie sheet.
- Spray or drizzle olive oil across the top of each tomato half.
- Sprinkle garlic, basil, oregano across the tomatoes.
- Season with salt and pepper to taste.
- Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
- When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.
Nutrition Facts : Calories 0.1
DO-IT-YOURSELF OVEN SUN-DRIED TOMATOES
Something I am keen to try ! The serving size I put in is just a random number so take no notice of it !!
Provided by katew
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Quarter tomatoes.
- Place on baking sheet.
- Bake at 200 F or 100°C.
- Bake for 6 hours or until leathery and withered.
- Store up to 6 months in refrigerator.
Nutrition Facts :
EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES
I adapted several recipes to come up with a recipe for sun dried tomatoes, using heirloom tomatoes from my garden as opposed to the usual Roma tomatoes.
Provided by ChefDebs
Categories Vegetable
Time 6h20m
Yield 20 sun dried tomatoes
Number Of Ingredients 5
Steps:
- Remove the hard stem from each tomato, and cut each tomato crosswise. Upside down give each tomato a squeeze to remove seeds, using your finger to scoop out any lingering seeds.
- Place each tomato face up on a cookie sheet lined with parchment paper.
- Put 1/2 tsp of sugar in each tomato.
- season each tomato with salt and pepper.
- Drizzle all the tomatoes with olive oil.
- Bake in a 180 degree oven for 6 hours on the middle shelf.
- Pack in olive oil when cold, and freeze or refrigerate.
Nutrition Facts : Calories 36.9, Fat 2.8, SaturatedFat 0.4, Sodium 582.7, Carbohydrate 3.2, Fiber 0.4, Sugar 2.6, Protein 0.2
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