Easy Oven Sun Dried Heirloom Tomatoes Recipes

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OVEN-DRIED HEIRLOOM TOMATOES



Oven-Dried Heirloom Tomatoes image

Use these heirloom tomatoes to make an unforgettable pizza.

Provided by Martha Stewart

Yield Makes enough for one 12-inch pizza

Number Of Ingredients 3

3 heirloom tomatoes, sliced crosswise 1/2-inch thick
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 250 degrees.
  • Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.

EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES



Easy

I adapted several recipes to come up with a recipe for sun dried tomatoes, using heirloom tomatoes from my garden as opposed to the usual Roma tomatoes.

Provided by ChefDebs

Categories     Vegetable

Time 6h20m

Yield 20 sun dried tomatoes

Number Of Ingredients 5

20 ripe heirloom tomatoes
1/4 cup olive oil
10 teaspoons sugar
5 teaspoons pepper
5 teaspoons sea salt

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.

Nutrition Facts : Calories 36.9, Fat 2.8, SaturatedFat 0.4, Sodium 582.7, Carbohydrate 3.2, Fiber 0.4, Sugar 2.6, Protein 0.2

OVEN-DRIED TOMATOES



Oven-Dried Tomatoes image

Provided by Food Network Kitchen

Time 4h30m

Yield 4 servings

Number Of Ingredients 0

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



Oven-Dried Tomatoes image

We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 5h15m

Yield 4 servings.

Number Of Ingredients 7

8 plum tomatoes
Ice water
1/4 cup olive oil
1/4 cup minced fresh basil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MARTHA'S OVEN-DRIED TOMATOES



Martha's Oven-Dried Tomatoes image

These flavorful tomatoes are great to have in your back pocket on a busy weeknight. They take any pizza or pasta to new heights.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 4h45m

Yield 2 quarts (about 30 slices)

Number Of Ingredients 4

6 large beefsteak or heirloom tomatoes (about 3 1/2 pounds), such as Pink Brandywine, Marbonne, or Beefmaster, sliced crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
10 thyme sprigs

Steps:

  • Preheat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.
  • Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. Let cool completely.
  • Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.

SUN-DRIED TOMATOES I



Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories     Side Dish     Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

4 pounds tomatoes
salt to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  • Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

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