Oven-Dried Tomatoes

oven dried tomatoes

If you become as addicted to these delicious oven-dried tomatoes as I am, you will try to come up with many ways to use them in your cooking. In quiches, salads, egg dishes, pastas, couscous, rice, salad dressings, appetizers and whatever else I can think of! These intensely flavored tomatoes add great color and texture and make a healthy snack.

Tomatoes are technically the fruit of the tomato plant, but in cooking are used as a vegetable because we cook with them in savory rather than sweet dishes.

Oven-Dried Tomatoes

  • 20 firm but ripe plum tomatoes (about 5 pounds)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh thyme
  • Kosher salt and freshly ground black pepper

 

roma tomatoes to make oven dried tomatoes

1. Trim the stems ends off the tomatoes, quarter them lengthwise,

quartered tomatoes - oven dried tomatoes

and remove and discard the seeds.

oven dried tomatoes - deseeded

2. Place the tomatoes in a large, nonreactive bowl and add the olive oil, vinegar, parsley and thyme; mix well. Season the tomatoes generously with salt and pepper.

tossed roma tomatoes - oven dried tomatoes

3. Preheat the oven to 200F, preferably on convection heat if possible.

4. Arrange the tomatoes in a single layer on a grill pan sprayed with Pam over a parchment lined baking sheet

pre-cooked oven dried tomatoes

and bake for 6-8 hours, or until all the liquids have evaporated and the tomatoes are shriveled and dark on the edges but still rosy.

oven dried tomatoes

5. To store, place the dried tomatoes in glass jars, seal tightly, and store refrigerated for up to 1 week. To store them for longer, cover them with olive oil and keep at room temperature for up to 2 weeks.

Here are a few things you can make with these tomatoes:

Oven-Dried Tomato Vinaigrette

This tangy, deep red vinaigrette has a caramel-like sweetness that goes well with Mediterranean Salad and grilled meats, fish, and vegetables.

  • 8 pieces Oven-Dried Tomatoes
  • 1/4 cup balsamic vinegar, preferably white balsamic
  • 3/4 cup canola oil
  • 1 teaspoon chopped fresh oregano leaves
  • Kosher salt and freshly ground black pepper

 

In a blender, blend together the tomatoes and vinegar until chunky but not pureed. With the blender running, slowly add the oil. Add the oregano and season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.

Fresh Mozzarella and Oven-Dried Tomato Toasts

Fresh Mozzarella and Oven Dried Tomato Toasts

For a quick hors d’oeuvre, buy some fresh mozzarella and a loaf of french bread. Turn broiler on and cut bread into small one-bite pieces. Brush with a little olive oil and lightly toast. Add a slice of fresh mozzarella and put back under the boiler to slightly melt the cheese. Arrange on a plate and place 1 oven-dried tomato on top of each mozzarella toast and garnish with a little fresh basil chiffonade. YUMMY!

Make some of these delicious oven-dried tomatoes and incorporate them into your gourmet cooking if you can. At our house, they barely make it to the fridge!

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

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