Best Oven Dried Tomatoes With Thyme Recipes

OVEN-DRIED TOMATOES

Steps:

• Preheat an oven to 275 degrees.
• Slice each tomato in 1/2 lengthwise, without coring. Then slice each piece in 1/2 again, top to bottom, so that you have 4 equal-size slices from each tomato. Push or squeeze out seed pockets.
• Lightly brush a large baking sheet with olive oil. Spread tomato slices on baking sheet. Brush tops of tomatoes lightly with more oil, then sprinkle generously with salt, pepper, and thyme.
• Put tomatoes in oven and bake until dehydrated but still slightly flexible, about 2 hours (check after 1 1/2 hours and make sure tomatoes are not scorching).

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
• If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks.

OVEN-DRIED TOMATOES (WITH OR WITHOUT OIL)

Steps:

• Preheat oven to 300 degrees F. Line two 15 1/2" by 10 1/2" jelly roll pans with parchment paper.
• In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes.
• Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.
• Cool tomatoes on parchment paper on wire rack. Transfer to seal-sealing Ziploc plastic bags and store in refrigerator up to one week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.).

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.