Oven Dried Tomato And Black Olive Tians Food

OVEN-DRIED TOMATO SNACKS

Steps:

• Preheat the oven to 250 degrees F.
• Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours.
• If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days.

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Steps:

• Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

THREE-ONION, SUN-DRIED TOMATO, OLIVE TART

Steps:

• In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk.
• In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.
• Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350°F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds.

SUN-DRIED TOMATO AND OLIVE QUICK BREAD

Steps:

• preheated oven to 350°F.
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
• In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
• In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
• Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
• Divide the batter among 2 buttered and floured regular sized loaf pans.
• Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
• Remove the breads from the pans and let them cool, right sides up, on a rack.

OVEN-DRIED TOMATOES

Steps:

• 1. Preheat the oven to 250°F.
• 2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• 3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar, and sprinkle evenly over the tomatoes.
• 4. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• To prepare ahead:
• The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.

OVEN-DRIED TOMATOES (WITH OR WITHOUT OIL)

Steps:

• Preheat oven to 300 degrees F. Line two 15 1/2" by 10 1/2" jelly roll pans with parchment paper.
• In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes.
• Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.
• Cool tomatoes on parchment paper on wire rack. Transfer to seal-sealing Ziploc plastic bags and store in refrigerator up to one week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.).

OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
• Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

SAUTEED BLACK OLIVES WITH TOMATOES

Steps:

• Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside.
• Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
• Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Serve this colorful antipasto with chunks of crusty bread. Just before serving, stir in the parsley.