Oven Dried Tomato Ragout For Fish Or Shellfish Recipes
OVEN DRIED TOMATOES
What to do with extra tomatoes? Dry them in the oven to maximize their flavor! Plum or Roma tomatoes work best for drying because they are thick-fleshed with few seeds.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 12h10m
Yield 12
Number Of Ingredients 1
Steps:
- Heat oven to 200°F. Rinse tomatoes under cold running water and remove stems; drain on paper towels. Cut each tomato in half lengthwise. Using small spoon, scoop out and discard seeds.
- Place tomato halves in single layer, cut sides down on broiler rack. Place larger halves on outer edges of rack for even cooking.
- Dry in oven 6 to 12 hours or until tomatoes are shriveled, dry to the touch and very chewy in texture, turning once after 4 hours. Edges may be crisp, but tomatoes should not be crisp in center; they should be somewhat pliable. Check after 6 hours and remove any smaller tomatoes that have dried. Tomatoes will be dark red and some pieces may have brown or dark spots.
- Remove from oven and cool completely. Store in tightly covered container in cool dark location. To rehydrate, place tomatoes in small bowl. Cover with hot or boiling water. Let stand 15 to 30 minutes or until softened.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 3 g, TransFat 0 g
OVEN-DRIED-TOMATO RAGOUT FOR FISH OR SHELLFISH
Provided by Molly O'Neill
Categories project, side dish
Time 4h45m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees. Brush the tomatoes lightly with 1 teaspoon of oil. Place skin side down on a large baking sheet. Sprinkle with 1/2 teaspoon of salt and pepper to taste. Bake until the tomatoes shrink to 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. When cool enough to handle, coarsely chop.
- Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes, lemon juice, wine, 1 teaspoon of salt and pepper to taste and cook for 5 minutes. Stir in the parsley and serve the ragout as a bed for sauteed scallops or for a full-bodied fish like tuna or swordfish.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 7 grams
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