Oven Dried Tomato Snacks Food

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 TOMATOES

Steps:

• Preheat oven to 200 degrees. Core, halve, and remove the seeds from the tomatoes, and add them to a large bowl. Toss the tomatoes with the salt, pepper, and balsamic vinegar. Lay the tomatoes on a baking sheet covered with parchment paper skin side down. Cook tomatoes for 9 hours until wilted and resemble a sun-dried tomato.

OVEN-DRIED TOMATOES

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.

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.

OVEN-DRIED TOMATOES

Steps:

• Pre-heat the oven to 225° F.
• Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
• Spread them out on a parchment-lined cookie sheet and place in the oven.
• Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

SPICY OVEN DRIED TOMATOES

Steps:

• Preheat the oven to 225.
• Cut the tomatoes in half lengthwise.
• Seed and squeeze out the excess juice without crushing the tomatoes.
• Lay the tomatoes in a single layer, cut side up, on a baking sheet.
• In a small bowl, combine all the spice ingredients and the lemon juice.
• Sprinkle the tomatoes with the spice mixture.
• Drizzle or spray the tomatoes with a small amount of olive oil.
• Bake in the oven for 8 hours or overnight, or until the tomatoes are medium-dry.
• Remove from the oven, cool completely and serve.
• To store, transfer the tomatoes into a jar, and pour over a thin layer of olive oil to seal the top.
• Cover tightly with the jar lid.
• Will keep for about 3 weeks in the refrigerator.