Easy Oven Sun Dried Heirloom Tomatoes Recipes

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EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES

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



Easy

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

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

OVEN-DRIED TOMATOES

Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6



Oven-Dried Tomatoes image

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.

24 cherry tomatoes
8 to 10 plum tomatoes, cut in half
8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices
1 tablespoon sugar
Herbs, such as basil, oregano, or rosemary, to taste
Salt and freshly ground black pepper

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