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Surprisingly I can't find the directions to oven dry cherry tomatoes...anyone?!
- Thread starter cheezz
- Start date
I was experimenting last summer. Here's one method I used.
Oven-Dried Tomatoes
"You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavour is intense!"
2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper
Pre-heat the oven to 225° F.
Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
Spread them out on a parchment-lined cookie sheet and place in the oven.
Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.
I tried a few methods but this is the only one left in my recipe collection and I think I recall that this worked best. I know I preferred them with herbs and also that the trick was not to overdo the olive oil. I also found that I preferred more than just 1 hour of baking, but that might be a personal preference.
Oven-Dried Tomatoes
"You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavour is intense!"
2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper
Pre-heat the oven to 225° F.
Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
Spread them out on a parchment-lined cookie sheet and place in the oven.
Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.
I tried a few methods but this is the only one left in my recipe collection and I think I recall that this worked best. I know I preferred them with herbs and also that the trick was not to overdo the olive oil. I also found that I preferred more than just 1 hour of baking, but that might be a personal preference.
Rec: Penne with Slow-Roasted Cherry Tomatoes. If you have a lot of cherry tomatoes, this recipe is
really good. I think it would be even better with the herbs that Marg added.
* Exported for MasterCook 4 by Living Cookbook *
Penne with Slow-Roasted Cherry Tomatoes & Goat Cheese
Recipe By : Sara Moulton
Serving Size : 0 Preparation Time:
Categories : Main Dish Pasta
Vegetable
Amount Measure Ingredient -- Preparation Method
2 lbs red and yellow cherry tomatoes
3 Tbs extra virgin olive oil
2 tsp kosher salt
6 oz fresh goat cheese
1 lb penne
1 cup (loosely packed)fresh basil leaves, torn into pieces
additional kosher salt and freshly ground
-- black pepper to taste
1. Preheat the oven to 250°F and line 2 large baking sheets with parchment
paper.
2. Halve each tomato and place cut side up in one flat layer on the baking
sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle
on the salt. Roast until the tomatoes are dried around the edges but still
moist, about 2 hours.
3. Crumble the goat cheese into large chunks and refrigerate until ready to
serve the pasta.
4. Cook the pasta in salted boiling water according to the package
directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta
well and return to the pot. Add the tomatoes, goat cheese, basil, reserved
cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season
with salt and pepper. Serve warm.
Comments: This dish is best eaten right away. You can make all the parts —
except for the pasta — way ahead of time and just throw it together at the
last minute. (The slow-roasted tomatoes are also great in other roles — as
part of an antipasto in the summertime, as an omelet filling, or as a
topping on grilled bread.)
Recipe Author: Sara Moulton
Recipe Source: Sara Moulton Cooks at Home
- - - - - - - - - - - - - - - - - -
really good. I think it would be even better with the herbs that Marg added.
* Exported for MasterCook 4 by Living Cookbook *
Penne with Slow-Roasted Cherry Tomatoes & Goat Cheese
Recipe By : Sara Moulton
Serving Size : 0 Preparation Time:
Categories : Main Dish Pasta
Vegetable
Amount Measure Ingredient -- Preparation Method
2 lbs red and yellow cherry tomatoes
3 Tbs extra virgin olive oil
2 tsp kosher salt
6 oz fresh goat cheese
1 lb penne
1 cup (loosely packed)fresh basil leaves, torn into pieces
additional kosher salt and freshly ground
-- black pepper to taste
1. Preheat the oven to 250°F and line 2 large baking sheets with parchment
paper.
2. Halve each tomato and place cut side up in one flat layer on the baking
sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle
on the salt. Roast until the tomatoes are dried around the edges but still
moist, about 2 hours.
3. Crumble the goat cheese into large chunks and refrigerate until ready to
serve the pasta.
4. Cook the pasta in salted boiling water according to the package
directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta
well and return to the pot. Add the tomatoes, goat cheese, basil, reserved
cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season
with salt and pepper. Serve warm.
Comments: This dish is best eaten right away. You can make all the parts —
except for the pasta — way ahead of time and just throw it together at the
last minute. (The slow-roasted tomatoes are also great in other roles — as
part of an antipasto in the summertime, as an omelet filling, or as a
topping on grilled bread.)
Recipe Author: Sara Moulton
Recipe Source: Sara Moulton Cooks at Home
- - - - - - - - - - - - - - - - - -
Do you want to pack them in oil? The only recipe I have uses that method.
* Exported for MasterCook 4 by Living Cookbook *
Slow-Roasted Tomatoes 5 (Basic Tomates Confites)
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
1 pint cherry or grape tomatoes
pinch fleur de sel or fine sea salt
pinch freshly ground white pepper
1 sprigs fresh rosemary or thyme (optional)
1 cloves garlic, unpeeled and smashed (optional)
2 tsp (about) extra-virgin olive oil
1. Center a rack in the oven and preheat the oven to 225 degrees F.
2. Line a baking sheet with parchment paper or use a silicone baking mat.
3. Cut the tomatoes in half - I cut cherry tomatoes horizontally (around
their waists) and grape tomatoes from top to bottom - and place them
cut-side up on the lined baking sheet. Sprinkle over the salt and pepper and
drizzle with the olive oil. There's no need to use a lot of oil - just
enough so that the tomato tops glisten.
4. Slide the baking sheet into the oven and roast the tomatoes for about 3
hours. When they're done, the tomatoes will be shriveled and a little dry
looking, but press them gently and you'll see that they've still got some
juice.
5. Use the tomatoes immediately or cool them on the baking sheet.
Cooking Tip: If you don't need them now, pack them in a jar along with the
garlic and herbs, if you've used them, and cover them with good olive oil.
Topped with oil, the tomatoes will keep in the refrigerator for a few weeks.
Cooking Tip: In addition to pulling the tomatoes into service to give pasta
a little more punch, I put them and a little of their oil over chicken,
salmon or tuna, steamed vegetables and anything else that needs a little
color and an extra hit of flavor. I'm sure once you have a stash of these
tomatoes, you'll find lots of uses for them.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Slow-Roasted Tomatoes 5 (Basic Tomates Confites)
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
1 pint cherry or grape tomatoes
pinch fleur de sel or fine sea salt
pinch freshly ground white pepper
1 sprigs fresh rosemary or thyme (optional)
1 cloves garlic, unpeeled and smashed (optional)
2 tsp (about) extra-virgin olive oil
1. Center a rack in the oven and preheat the oven to 225 degrees F.
2. Line a baking sheet with parchment paper or use a silicone baking mat.
3. Cut the tomatoes in half - I cut cherry tomatoes horizontally (around
their waists) and grape tomatoes from top to bottom - and place them
cut-side up on the lined baking sheet. Sprinkle over the salt and pepper and
drizzle with the olive oil. There's no need to use a lot of oil - just
enough so that the tomato tops glisten.
4. Slide the baking sheet into the oven and roast the tomatoes for about 3
hours. When they're done, the tomatoes will be shriveled and a little dry
looking, but press them gently and you'll see that they've still got some
juice.
5. Use the tomatoes immediately or cool them on the baking sheet.
Cooking Tip: If you don't need them now, pack them in a jar along with the
garlic and herbs, if you've used them, and cover them with good olive oil.
Topped with oil, the tomatoes will keep in the refrigerator for a few weeks.
Cooking Tip: In addition to pulling the tomatoes into service to give pasta
a little more punch, I put them and a little of their oil over chicken,
salmon or tuna, steamed vegetables and anything else that needs a little
color and an extra hit of flavor. I'm sure once you have a stash of these
tomatoes, you'll find lots of uses for them.
- - - - - - - - - - - - - - - - - -
I've done this cheezz-it is easy but takes a long time
I was looking to dry cherry tomatoes out to the point where I could keep them in a Zip Lock bag, not have to fuss with them further. So I cut the tomatoes in half, squeezed out the seeds so I had "shells", put face up on parchment paper on cookie sheets and put them in the oven at 200. After several hours I took them out and bumped the oven to 225 as 200 was just too low. It took about 10 hours so I sure didn't save any money by drying them but it was a good experiment.
I was looking to dry cherry tomatoes out to the point where I could keep them in a Zip Lock bag, not have to fuss with them further. So I cut the tomatoes in half, squeezed out the seeds so I had "shells", put face up on parchment paper on cookie sheets and put them in the oven at 200. After several hours I took them out and bumped the oven to 225 as 200 was just too low. It took about 10 hours so I sure didn't save any money by drying them but it was a good experiment.
Drying is not specific to any particular variety of tomato, you can dry any tomato
using the oven method. Tomatoes like Roma's will dry faster and be more solid because they are meatier. When I oven dry my tomatoes, I use all types and throw the whole cherry's on over the rest of them. I always drizzle with evoo, salt, pepper. It is unbelievable how good they taste. I then throw them in the food processor and whirl away. Makes the best tomato sauce/pizza sauce/ base for pasta sauces you every tasted.
using the oven method. Tomatoes like Roma's will dry faster and be more solid because they are meatier. When I oven dry my tomatoes, I use all types and throw the whole cherry's on over the rest of them. I always drizzle with evoo, salt, pepper. It is unbelievable how good they taste. I then throw them in the food processor and whirl away. Makes the best tomato sauce/pizza sauce/ base for pasta sauces you every tasted.
No, nor do I peel, it is not necessary. I cut tomatoes in half, or in quarters, depending on how
big they are. I leave the cherry types whole. Put on a baking tray, with non-stick foil wrap. (This is a must) Drizzle evoo, coarse salt and freshly ground pepper over tomatoes, and mix well. Sometimes, I cut the top off a garlic head and place it in a corner of the pan nearest the oven door. Drizzle oil over it too. I roast at 375° until tomatoes are starting to brown around the edges. Take garlic out after about 40 minutes. When tomatoes are done, drop them right into the food processor, along with the garlic cloves you have squeezed out of their skins. Whirl until everything is smooth. You now have the best tomato sauce ever. I use it for pizza, pasta sauce (I add fresh herbs/veggies when I heat it up). A Italian lady who grows all her own food and sells at the Farmer's Market told me how to do this. We love it. After going through the food processor there is no sign of tomato skin or seed, and if you do find a few seeds, that is not a bad thing.
I actually do my tomatoes outside on our gas grill, because the tomatoes splatter a lot sometimes and since I do so many trays of them during tomato season, my oven got to be a mess. If there is a lot of liquid, and the tomatoes are browning, I turn off the heat, and let them sit in the still hot oven or grill for about 30 minutes. Just watch them.
big they are. I leave the cherry types whole. Put on a baking tray, with non-stick foil wrap. (This is a must) Drizzle evoo, coarse salt and freshly ground pepper over tomatoes, and mix well. Sometimes, I cut the top off a garlic head and place it in a corner of the pan nearest the oven door. Drizzle oil over it too. I roast at 375° until tomatoes are starting to brown around the edges. Take garlic out after about 40 minutes. When tomatoes are done, drop them right into the food processor, along with the garlic cloves you have squeezed out of their skins. Whirl until everything is smooth. You now have the best tomato sauce ever. I use it for pizza, pasta sauce (I add fresh herbs/veggies when I heat it up). A Italian lady who grows all her own food and sells at the Farmer's Market told me how to do this. We love it. After going through the food processor there is no sign of tomato skin or seed, and if you do find a few seeds, that is not a bad thing.
I actually do my tomatoes outside on our gas grill, because the tomatoes splatter a lot sometimes and since I do so many trays of them during tomato season, my oven got to be a mess. If there is a lot of liquid, and the tomatoes are browning, I turn off the heat, and let them sit in the still hot oven or grill for about 30 minutes. Just watch them.
And I delglaze the pan afterwards with wine - I use in risotto .... oh boy!
I do use the nonstick foil - and then afterwards there's the brown bits on the bottom.... Remove the tomatoes and what ever else was there, put on the stove top on med/low and add wine - carefully scrape up the browned bits. I then freeze this liquid to use in my risotto.
I do use the nonstick foil - and then afterwards there's the brown bits on the bottom.... Remove the tomatoes and what ever else was there, put on the stove top on med/low and add wine - carefully scrape up the browned bits. I then freeze this liquid to use in my risotto.
Yum!!! I scraped up all I could and the tomatoes were SO yummy!
I cut the little tomatoes in half, tossed with salt, pepper and EVOO. Roasted at 325 for 50 min, then turned off the oven (electric) and let them sit an hour. Perfect!
Thank you all...what would I do without you??!!!
I cut the little tomatoes in half, tossed with salt, pepper and EVOO. Roasted at 325 for 50 min, then turned off the oven (electric) and let them sit an hour. Perfect!
Thank you all...what would I do without you??!!!