Oven Sun Dried Tomatoes 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 SUN-DRIED TOMATOES

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.

MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN

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.

SUN-DRIED TOMATOES IN THE OVEN! SUN-DRIED TOMATOES

Steps:

• Cut tomatoes in half.
• Place on foil lined baking tray.
• Bake at 200 degrees for 8-10 hours.
• Store in mason jar with olive oil.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

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:

• Preheat oven to 300°F. Lightly oil rimmed baking sheet. Arrange tomatoes, cut side up, on prepared sheet. Drizzle 2 tablespoons oil over tomatoes. Sprinkle with salt and pepper. Bake until tomatoes look slightly shriveled and are slightly brown around edges, about 1 hour 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

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.

DO-IT-YOURSELF OVEN SUN-DRIED TOMATOES

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.

EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES

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.

OVEN DRIED TOMATOES

Steps:

• pre-heat the oven to the lowest setting (80-100C). Cut the toms in half and scoop out some of the seeds.
• sprinkle the inside of the toms with salt and leave cut side down on kitchen paper while you do the rest.
• Line an oven tray with foil to catch the drips and place a cooling rack inside. Put the toms in a bowl with the oil, garlic and oregano, stir to coat, then place the toms cut side down on the cooling tray.
• Put in the oven, with the door slighlty ajar, for 6-7 hours, turning after 5 hours.
• Leave to cool then place in a sterilised jar topped with olive oil.