Rosemary Orange 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.

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.

SUN-DRIED TOMATO AND ROSEMARY PALMIERS

Steps:

• Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually, we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
• With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.
• Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

ROSEMARY-ORANGE OVEN-DRIED TOMATOES

Steps:

• Preheat the oven to 200 degrees. Combine the rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with the oil mixture. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste.
• Bake the tomatoes until they have shrunk to about one-quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Allow them to cool on the baking sheet. Place in a container and store in the refrigerator.

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:

• 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.

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.

BAKED TOMATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees
• Cut the tomatoes in half lengthwise.
• Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

ROSEMARY-ROASTED CHERRY TOMATOES

Steps:

• Combine first 6 ingredients in a zip-lock plastic freezer bag.
• Gently shake until tomatoes are well coated.
• Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
• Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS

Steps:

• Preheat oven to 350°F.
• Spray an ovenproof skillet with nonstick pan spray.
• Melt butter in skillet.
• Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
• Stir in tomato and seasonings.
• Cover and simmer for 5 minutes.
• Add the fish to the skillet.
• Cover with the sauce.
• Pour wine over the fish.
• Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
• Remove the fish to a heated platter.
• Simmer the sauce in the skillet.
• Reduce to 2/3 cup.
• Stir in tomato paste.
• Reheat and pour over the fish.