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oven dried tomatoes - AnnT?

17 years ago

I am canning some tomatoes, but also want to do some oven dried ones tonight while I sleep :-) And I have one recipe from??? But also remember that Ann had a technique = I can't seem to find it in my cooking files.

Thanks!

Stacy

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Comments (6)

lyndaluu2
17 years ago
I think this is AnnT's recipe but not sure....
This is a good one even if it's not. LOL

Oven Dried Tomatoes
In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley
1 Tbsp. chopped Rosemary
Dried Pepper flacks to your taste, oppt.
Salt & Pepper to taste
Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.
Place tomatoes in the mixture and refrg. for at least 2 hours.
Set oven on lowest temp. Max. 200 degrees.
Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.
They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time.
I put mine in about 7pm and get them out the next morning around 10:30am.
Amount of tomatoes is up to you.
You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads.

Linda
User
17 years ago
Stacy, Sorry I'm late getting back to you. I worked today and I never post from there. I know the above recipe is not mine because I don't like balsamic vinegar.

Here is the way I make Roasted Tomatoes. Be sure you use the fresh garlic. Nothing else will do.

Home Cookin Chapter: Recipes From Thibeault's Table

Roasted tomatoes
================
Roma/Italian Tomatoes
fresh minced garlic
olive oil
salt /Pepper
herbs Optional

Add minced garlic to olive oil

Cut tomatoes in half length wise

Place on a cookie sheet lined with parchment paper.

Brush tomatoes with olive oil and sprinkle with salt, pepper and herbs if you are using them.

Roast in a low oven 275Â°F to 300Â°F until tomatoes are done. Anywhere from 3 to 5 hours, depending on the thickness of the tomatoes and the oven temperature) The longer you leave them the more intense the flavour.

Roasted

Ann
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Yikes, I haven't got it written down...but this is what I do now: First I cut the fresh tomatoes in about 1/4-1/2 inch slices. Place in a single layer on an oil sprayed cookie sheet. I use olive oil spray. Then I place them in the oven at 200F or less for as long as it takes to reach the dryness you desire. For us, that is 6-7 hours. The finished product vanishes in approzimately 10 minutes, no matter how many you make! A great way to use up the excess tomatoes from your garden in a healthy way!
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Sorry, I was at fault for missing the fact that you don't have a bread machine. But if you like that combination of ingredients, you can work with the suggestions here from joannaw and ksrosgers or look for a comparable recipe. Most sources talk about adapting conventional recipes to a bread machine, not the other way around. If you want to use that recipe, here's how to do it: Take 1 1/2 cups of warm water (no more than 105 degrees); add the sugar and the yeast and leave it to "bloom." Meanwhile, stir together 2 1/1 cups of the flour (reserve the rest for kneading in if the dough is too soft), the powdered milk, the salt, basil, pepper and shredded cheese. When the yeast has bloomed in the liquid, then you want to add the liquid mixture, the lemon juice and the reserved oil to the dry seasoned flour mixture. You can do it by hand or with a stand mixer. [There are some strategies for withholding the salt till later for a better rise and for adding some of the flour to make a batter, letting that rest a while then adding the remainder of the flour, but since you're a beginning baker it's simpler to just do it all at once except for the reserved half-cup of flour. This recipe has plenty of yeast so adding the salt right away isn't a problem anyway.] You have two choices with the chopped tomatoes. You can get 2/3 of the flour mixture added then toss the chopped tomatoes with the last 1/3 and mix that into the dough. Tossing the tomatoes with the flour helps separate them so they don't clump together in one glob. It's a good strategy for adding any ingredient (nuts, dried fruits, etc.) to quick breads, yeast breads, cakes. That way they stay separate and don't sink. Or you can mix up the dough and then knead the tomatoes in. That's harder. Once you have the dough check to see how stiff it is. You can add more flour with the mixer or you can take the dough and scrape it out onto a lightly floured board. (Use some of the half-cup you held back). Then gently knead the bread until the dough is smooth and resilient. This may be a sticky dough because of the oily ingredients, so oiling your hands will help. One thing to remember: The most common beginner mistake is adding too much flour; less is better. Once the dough has come together and is smooth, put in an oiled bowl. Turn the dough ball so all sides are oiled. Cover with a cloth and allow to rise until nearly double. Then turn out on the floured board again, give it a quick final knead and put in your greased pan. Allow to rise a second time and bake. Any of the recipes ksrogers linked to should give you comparable baking temps and times. You can also check u-tube for videos of kneading, etc. if visual will help. Good luck and let us know how your bread turns out. Carol
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empress
17 years ago
Ann T, I must tell you, I finally made roasted tomatoes using your method a couple weeks ago when I ran into a rare bargain on tomatoes--a mixed bag of slicing tomatoes, Romas, and cherries. I used them all, and ended up scarfing them down like they were candy. I have taken advantage of every tomato sale since then. It seems like even the yucky, pale winter tomatoes could be made edible with this preparation.

So, once again, Ann T--you ROCK. Thanks for so generously sharing your recipes--haven't found a "not good" one yet!
starlightfarm
17 years ago
Ann T... may be a silly question... but what do you do with these tomatoes (other than eat them as is)? I don't like tomatoes by themselves (OK... go ahead and slap me!). I love them in recipes, sauces, etc.

Are these roasted tomatoes something that you could freeze and chop up later for sauces?
lorijean44
17 years ago
Starlightfarm, I had family over for dinner last night and used the roasted tomatoes in an appetizer. On toasted crostini, I spread a layer of ricotta cheese seasoned with salt & pepper. On top of that, I placed a roasted tomato. Delicious!

Lori
stacy3
Original Author
17 years ago
thanks Linda - I had that one too - and actually made them last night. still in the oven. :-)

Ann, that is the one I was thinking of - I actually MADE them before but still couldn't find the recipe! And no biggie on the time thing - I have Lots more tomatoes and will make some today! :-)

Lori, that sound wonderful. If I were your family, I'd be at your house regularly...:-)

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