Oven Dried Grapes Recipes
OVEN-DRIED GRAPES
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Place a bunch of seedless red grapes on a parchment-lined rimmed baking sheet. Bake in a preheated 225 degrees oven until very soft and shriveled, about 8 hours. Let cool, then refrigerate 1 hour or, in a container, up to a week.
OVEN DRIED GRAPE OR CHERRY TOMATOES - AKA SUN DRIED
I could not find a recipe to sun dry my tiny grape tomato bumper crop SO I developed my own and am posting it to share!
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 2h2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Line a baking sheet with foil and spray with cooking spray.
- Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired.
- Roast in a 200° F oven for about 2 hours.
- Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time.
- Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate.
- Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference.
- Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.
Nutrition Facts : Calories 81.7, Fat 0.9, SaturatedFat 0.2, Sodium 1766.8, Carbohydrate 17.8, Fiber 5.5, Sugar 11.9, Protein 4
LINGUINI WITH OVEN-DRIED TOMATOES, GRAPES AND ANCHOVIES
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add the linguini and cook until al dente, about 10 minutes. Drain and place in a large bowl. Add the garlic, anchovies, dried tomatoes, dried grapes and red pepper and toss well. Add the olive oil and salt and pepper to taste and toss. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 4 grams, Carbohydrate 94 grams, Fat 6 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 9 grams
OVEN-DRIED GRAPES
Provided by Molly O'Neill
Categories easy, side dish
Time 2h45m
Yield One cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 200 degrees. Spread the grapes out onto 2 baking sheets. Bake for 1 1/2 hours. Remove the grapes from the oven and season with the salt and pepper to taste. Bake until the grapes shrink to about one-quarter of their original size but remain plump and juicy, about 1 hour longer. Let the grapes cool on the baking sheets. Place in a container and refrigerate.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 352 milligrams, Sugar 23 grams
ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE
Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
- Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
- With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
- Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.
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- Drying Grapes in the Sun Remove the larger stems from your grapes and wash them thoroughly. You don’t need to remove all the grapes from the stems, but you should definitely cut off the larger stems.
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- Rinse the tomatoes well in a colander, then cut them in half lengthwise through the stem end. Place in rows without any overlap on the baking sheet, then sprinkle with salt and pepper. This isn’t an exact measurement for the spices; just make sure each tomato gets a little love.
- Place baking sheet in the oven and cook for about 2 hours, rotating halfway through, until shriveled but not blackened at all. If you notice any starting to burn, immediately remove the smaller ones that are already done from the pan, and continue cooking the rest.
- Allow to cool on the pan, then transfer to a jar. Pour in olive oil until it just covers the tomatoes. Store in the refrigerator.
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- Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don't use foil, which can react with the tomatoes).
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- Bake for 2.5 to 3.5 hours, or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don’t burn.
- Remove from the oven. Serve immediately. Or to store, transfer the sun-dried tomatoes to a jar and fill with olive oil until the tomatoes are completely covered. Add in any desired seasonings (such as a clove of garlic and/or herbs), then cover and refrigerate for up to 2 weeks.
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- Spread in one layer on a rack fitted on a baking sheet. (If you do not have a rack, then spread on parchment paper on a baking sheet and turn over half way through baking.)
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