OVEN-DRIED HEIRLOOM TOMATOES
Use these heirloom tomatoes to make an unforgettable pizza.
Provided by Martha Stewart
Yield Makes enough for one 12-inch pizza
Number Of Ingredients 3
Steps:
- Preheat oven to 250 degrees.
- Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
OVEN-DRIED HEIRLOOM TOMATO PIZZA
Calling all pizza lovers: This heirloom-tomato-topped pie is sure to become one of your favorites.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 7
Steps:
- Place a pizza stone (available at most kitchen-supply stores) on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Shape dough into a round. Holding top edge of dough round in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a pizza peel (or an inverted baking sheet) lightly dusted with semolina flour. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
- Drizzle olive oil over pizza dough, leaving a 1-inch border. Arrange cheese evenly over olive oil. Top with tomatoes and basil; season with salt and pepper.
- Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza). Broil until crust begins to bubble, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel; drizzle with additional olive oil, if desired. Slice and serve.
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.
OVEN-DRIED TOMATOES
We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.
Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
OVEN DRIED TASTY TOMATOES
I am on a low carb diet and I had a craving for Margherita Pizza so I decided to come up with my own twist with all the flavor and none of the carbs.
Provided by Misha Bella
Categories Lunch/Snacks
Time 35m
Yield 8 slices, 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90.3, Fat 6, SaturatedFat 2.5, Cholesterol 11, Sodium 2521.2, Carbohydrate 4.1, Fiber 1.1, Sugar 2.5, Protein 5.6
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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- Meanwhile, slice your tomatoes and place in a single layer on a double sheet of paper town. Sprinkle with salt and pepper and let sit. Mince garlic and combine with the olive oil. Set aside
- When oven is pre-heated, sprinkle a piece of parchment paper with a bit of cornmeal and shape your pizza dough into a round. Brush the top of the dough with the olive oil/garlic mixture. Transfer the parchment paper and dough to the pizza stone and bake about 10 minutes, or until the dough is set. Carefully remove from the oven (with the parchment). Sprinkle the top of the dough with the Parmesan and place the tomatoes in a single layer on top.
- Raise the oven rack and pizza stone to the top 1/3 of the oven and change the oven setting to broil. Return the pizza to the pizza stone, without the parchment paper and broil (with the oven door slightly open) until the crust is well browned and the tomatoes are softened.
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