Spicy Oven Dried Tomatoes Recipes

Steps:

• Preheat the oven to 225.
• Cut the tomatoes in half lengthwise.
• Seed and squeeze out the excess juice without crushing the tomatoes.
• Lay the tomatoes in a single layer, cut side up, on a baking sheet.
• In a small bowl, combine all the spice ingredients and the lemon juice.
• Sprinkle the tomatoes with the spice mixture.
• Drizzle or spray the tomatoes with a small amount of olive oil.
• Bake in the oven for 8 hours or overnight, or until the tomatoes are medium-dry.
• Remove from the oven, cool completely and serve.
• To store, transfer the tomatoes into a jar, and pour over a thin layer of olive oil to seal the top.
• Cover tightly with the jar lid.
• Will keep for about 3 weeks in the refrigerator.

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.

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.

Steps:

• Preheat the oven to the lowest heat setting (150-200°F). The goal here is to dry the tomatoes slowly but surely.
• Line a baking sheet with parchment paper. Arrange the tomatoes on top, cut side up. Sprinkle lightly with salt.
• Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the type and size of tomato; the drying will take anywhere between 2 and 8 hours.
• Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them.
• Store in the fridge for 4-6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavor.