Oven Dried Grapes Recipes

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OVEN-DRIED GRAPES



Oven-Dried Grapes image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

Bunch of seedless red grapes

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



Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried image

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

1 lb cherry tomatoes or 1 lb grape tomatoes
1 teaspoon kosher salt

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



Linguini With Oven-Dried Tomatoes, Grapes and Anchovies image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound linguini
4 medium-size cloves garlic, peeled and minced
6 anchovy fillets, cut across into thin strips
2 cups rosemary-orange oven-dried tomatoes (see recipe), quartered
3/4 cup oven-dried grapes (see recipe)
1/2 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste

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



Oven-Dried Grapes image

Provided by Molly O'Neill

Categories     easy, side dish

Time 2h45m

Yield One cup

Number Of Ingredients 3

4 cups seedless white or red grapes (or a mixture), cut in half
3/4 teaspoon salt
Freshly ground pepper to taste

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



Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

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

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

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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