Oven-dried tomatoes: Difference between revisions

Latest revision as of 09:28, 9 December 2022

This recipe requires preparation in advance!

If you don't have hot Mediterranean sun to dry your tomatoes, try this method instead:

It's really tasty way to use up a glut of tomatoes, especially the split and 'spoilt' ones. This year, our Sungold tomatoes were not the same as they usually are, they had tough, flavourless skins and were pretty nasty, truth be told. I tried this experiment on the remaining harvest and from a preliminary taste while they are still cooking, I wish I had more of them!

This makes a brilliant pizza topping.

Oven-dried tomatoes

Oven-dried tomatoes - done
Servings:	Servings: 10 - Makes 1 small jar
Calories per serving:	58
Ready in:	6 hours, 15 minutes
Prep. time:	15 minutes
Cook time:	6 hours
Difficulty:
Recipe author:	Chef
First published:	28th February 2013

Best recipe review I did this with our tomato glut 5/5 What a great idea for using up the masses of tomatoes that get left over at the end of the season The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

30 tomatoes, washed and halved (top to bottom). Cut larger ones into smaller pieces so they are all a similar size.
5 cloves of Garlic, peeled and crushed
2 teaspoons fennel seeds, crushed in a pestle and mortar
1 tablespoon demerara sugar
2 teaspoons sea salt
Freshly ground black pepper
Plenty of olive oil

Mise en place

Preheat the oven to 100° C (225° F - gas ¼)

Oven-dried tomatoes - ready for the oven
Sungold tomatoes - the colourful ingredients
A version with hot and sweet peppers and tomatoes

Method

Lightly oil an oven tray
Distribute the halved tomatoes, skin-side down
Put the garlic, 3 tablespoons olive oil, sugar, fennel and half of the salt in a bowl and ensure that is well mixed.
Spoon the mixture over the tomatoes
Season with pepper and the remaining salt and drizzle well with olive oil
Roast for 6 hours or until there is just a tiny amount of liquid left. Keep your eye on them because once all of the liquid evaporates,, they burn really quickly. Once properly roasted they will be like little toffee taste bombs. If you don't eat them all immediately, store them in a lock and lock box in the fridge

Serving suggestions

Eat like sweets or scatter over a salad

Chef's notes

I used basil flavoured Olive oil, just because I had some spare, use any flavoured oils and experiment with different herbs and spices.

Variations

I recently tried a variation using home grown sweet peppers, home grown chili peppers and tomatoes. I roasted them and left them a little wetter than I normally would then blitzed them in a food processor with a metal blade. The resulting purée is now in the fridge, ready for the next batch of pizza making!

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+If you don't have hot Mediterranean sun to dry your tomatoes, try this method instead:
-{{Template:AdvancePreparationIcon}}
+It's really tasty way to use up a glut of [[Tomatoes|tomatoes]], especially the split and 'spoilt' ones.  This year, our Sungold tomatoes were not the same as they usually are, they had tough, flavourless skins and were pretty nasty, truth be told.  I tried this experiment on the remaining harvest and from a preliminary taste while they are still cooking, I wish I had more of them!
+This makes a brilliant [[pizza]] topping.
 {{recipesummary
 |TotalCalories = 588
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   |PrepTime = 15 minutes
   |CookTime = 6 hours
-  |Image = [[Image:Sun-dried tomatoes at home 1.jpg|alt=Electus]]
+  |Image = [[Image:Sun-dried tomatoes at home 1.jpg|thumb|middle|none|alt=Electus]]
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 <span class="review">
 <span class="reviewHeader">
-====Random recipe review====
+====Best recipe review====
 </span>
 ''<span class="reviewTitle">I did this with our tomato glut</span>''
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 <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
-}}
+</tr></td>
-If you don't have hot Mediterranean sun to dry your tomatoes, try this method instead:
+</table>
-It's really tasty way to use up a glut of [[Tomatoes|tomatoes]], especially the split and 'spoilt' ones.  This year, our Sungold tomatoes were not the same as they usually are, they had tough, flavourless skins and were pretty nasty, truth be told.  I tried this experiment on the remaining harvest and from a preliminary taste while they are still cooking, I wish I had more of them!
-This makes a brilliant [[pizza]] topping.
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 ===[[Mise en place]]===
 * Preheat the [[Oven|oven]] to 100° C (225° F - gas &frac14;)
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+<gallery widths=250px heights=250px perrow=5>
 Image:Sun-dried tomatoes at home 2.jpg|Oven-dried tomatoes -  ready for the oven
 Image:Sun-dried tomatoes at home 3.jpg|Sungold tomatoes - the colourful ingredients
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 [[Category:Unusual recipes]]
-<!-- footer hashtags --><code 'hashtagrev:032020'>#tomatoes #ovendriedtomatoes #oliveoil #garlic #pestleandmortar #sweets #salad #oils #spices #fennelseeds #sweetpeppers </code><!-- /footer_hashtags -->
+<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/tomatoes|#tomatoes]] [[Special:Search/ovendriedtomatoes|#ovendriedtomatoes]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/garlic|#garlic]] [[Special:Search/pestleandmortar|#pestleandmortar]] [[Special:Search/sweets|#sweets]] [[Special:Search/salad|#salad]] [[Special:Search/oils|#oils]] [[Special:Search/spices|#spices]] [[Special:Search/fennelseeds|#fennelseeds]] [[Special:Search/sweetpeppers|#sweetpeppers]]
+</code><!-- /footer hashtags -->

Oven-dried tomatoes: Difference between revisions