Herbed Oven Dried Tomatoes Food

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.

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.

OVEN DRIED TOMATOES WITH ARTICHOKE PASTE

Steps:

• Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
• To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
• Preheat the oven to 250 degrees F.
• Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.

OVEN DRIED TOMATOES

Steps:

• To prepare tomatoes: Preheat oven to 200 degrees F.
• Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil.
• To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.

OVEN-DRIED HERBED TOMATOES

Steps:

• Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
• Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
• Season to taste with salt and pepper.
• Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
• Preheat oven to 200 degrees.
• Pack tomatoes in a single layer on parchment paper on a baking sheet.
• Bake for 6 to 12 hours.
• Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
• You'll have plump, juicy tomatoes.
• Cool completely before storing.
• To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
• Store in the refrigerator for 2 to 3 weeks.

OVEN-DRIED TOMATOES

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.

OVEN DRIED TASTY TOMATOES

Steps:

• Pre heat oven to 350 degrees.
• Slices tomatoes about 1/4 inch thick or as desired.
• Place tomatoes on a plate and sprinkle salt over tops of tomatoes and drizzle olive oil over the tomatoes sit aside while you prepare your basil.
• Tear basil leaves off the stems, make sure you have one basil leaf for each tomato if you really like basil add two leaves.
• Place tomatoes on a flat non stick cookie sheet about 1/2 inch apart.
• Top each tomato with basil and a little sprinkle of parmesan cheese.
• Place cookie sheet in middle rack and bake until edges of tomatoes are crispy and parmesan is completely melted on top. Let tomatoes cool for about 3-5 minutes and enjoy!
• My husband and I fight over the last tomato slice and you can also use the tomatoes for toppings on quiches or chicken.

ITALIAN OVEN-DRIED TOMATOES IN OLIVE OIL

Steps:

• Heat oven to 225°.
• Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
• Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
• Cool to room temperature, about 15 min.
• Place in 4 half-pint canning jars.
• Add remaining olive oil to cover tomatoes in each jar.
• tightly cover jars.
• Refrigerate.
• **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.

HERBED TOMATOES

Steps:

• In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.