Spicy 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.

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.

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 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.

OVEN DRIED TOMATOES

Steps:

• Preheat oven to 325 degrees F; position oven racks in the center of the oven.
• Remove the seeds and pulp and discard.
• Pour 1/4 cup oil in each of two glass baking dishes; place tomatoes, cut side down, in the baking dishes.
• Scatter the garlic and thyme among the tomatoes; with a sharp knife, make a slit in each tomato half.
• Bake the tomatoes until the skins start to wrinkle, about 45 minutes; pinch off the skins, flip the tomatoes, and bake again until the surfaces look dry, about 1 hour.
• Flip again and bake until the surfaces again look dry but tomatoes are still slightly plump, 2 hours longer.
• Season with salt and pepper and let cool.
• Discard thyme and peel garlic.
• In 5 half-pint jars, layer tomatoes with garlic; cover, by 1-inch, with additional olive oil.
• Slide a knife inside the jars to release any air bubbles; seal.
• Keep refrigerated up to 2 months; 6 months in freezer.

OVEN DRIED TASTY TOMATOES

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.

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.

TOMATES SéCHéES AU FOUR (OVEN-DRIED TOMATOES)

Steps:

• To dry the tomatoes, oil a large baking sheet. Halve the tomatoes lengthwise and cut in quarters. If they are very large, make the first cut off center, then cut the larger piece in two, having 6 cuts to 1 tomato. Trim away the cores. Place the pieces, cut side up, on a prepared baking sheet.
• Sprinkle the sugar evenly over the tomatoes, and then season with salt and pepper. Drizzle the olive oil on top of all. Place in a 150° oven and leave for 8 hours or up to overnight. The tomatoes will be semi dried. If your are short of time, set the oven at 225° and reduce time to 3-4 hours. Check occasionally to make sure that the tomatoes are not baking but just drying.

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.