Best Herbed Oven Dried Tomatoes Recipes

Oven-Dried Herbed Tomatoes image

Provided by Rita1652

Time 20h20m

Yield 80 dried tomato appetizers, 20 serving(s)

Number Of Ingredients 11

20 firm-ripe roma tomatoes (or better yet, use your homegrown variety)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh rosemary, finely chopped
coarse salt or sea salt
fresh ground pepper
olive oil
1 sprig rosemary
1 garlic, crushed
1 whole black peppercorn, to taste

Steps:

Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
Season to taste with salt and pepper.
Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 200 degrees.
Pack tomatoes in a single layer on parchment paper on a baking sheet.
Bake for 6 to 12 hours.
Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
You'll have plump, juicy tomatoes.
Cool completely before storing.
To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
Store in the refrigerator for 2 to 3 weeks.

Nutrition Facts : Calories 41.1, Fat 2.9, SaturatedFat 0.4, Sodium 4.3, Carbohydrate 3.7, Fiber 0.8, Sugar 1.9, Protein 0.8

HERBED OVEN-DRIED TOMATOES RECIPE image

Yield 4 cups

Number Of Ingredients 7

2 pounds (1 kg) ripe Roma (plum) tomatoes, halved
4 Tablespoons sea salt
Freshly ground pepper
1 Tablespoon dried marjoram
1 Tablespoon dried basil
Bay leaves
Black peppercorns

Steps:

Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact. Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil. Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar. When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months. Yield: one 4-cup jar