Best Easy Oven Sun Dried Heirloom Tomatoes Recipes

OVEN-DRIED TOMATOES

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.

MARTHA'S OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.
• Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3 1/2 hours. Let cool completely.
• Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.

OVEN-DRIED HEIRLOOM TOMATOES

Steps:

• Preheat oven to 250 degrees.
• Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.

EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES

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.

HOW TO MAKE SUN-DRIED TOMATOES (FAST!) IN THE OVEN

Steps:

• Preheat your oven to its lowest temperature setting (between 175°F to 190°F - sometimes this will simply be the "warm" setting). If your oven's lowest setting is 200°F or more, you can prop the door open slightly with a wooden utensil to regulate temperature and moisture evaporation.
• Arrange your tomatoes on large baking sheets, skin sides down and barely touching. If you have oven-safe cooling racks, you can place them over the baking sheets first for maximum air flow around the tomatoes, which will speed up the drying process.
• Sprinkle the tomatoes sparingly with salt.
• If using, scatter your favorite herbs on top of the tomatoes.
• Check the oven every couple of hours until the edges of the tomatoes start to curl in and the centers start to pucker. At this point, you'll need to check every hour or less. You want a raisin-y texture - fully dry, but still pliable and leathery to the touch. You'll know the tomatoes are fully dry when you press down on them and no juices seep out. Be careful that you don't dry them too much that they become brittle.
• Smaller chunks of tomatoes will dry faster than larger and thicker ones, so pick these off the baking sheets individually and leave them out to cool. When all the tomatoes have finished drying, remove them from the oven and allow the batch to cool completely.
• Once fully dry, store the tomatoes in clean jars in a cool, dark place (dry-packing method) OR pack the oven-dried tomatoes in good-quality extra-virgin olive oil in a jar (oil-packing method) and store the jar in the refrigerator.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.