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SUN DRIED TOMATOES - Done in the oven
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Lark
Wisconsin zone 4/5
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October 5, 2013 - 3:59 pm

I lined two 10x15 pans with aluminum foil. Sprayed the foil with a light coat of olive oil. 

 

Preheat oven at 200 degrees

 

I sliced roma tomatoes into 1/2" slices and placed them on the foil lined pan, single layer not touching. In the other pan I took my Juliet cherry tomatoes (which are large) sliced them in half, single layer not touching and placed them in the foil lined pan, cut side up.

 

Sprinkled the tomatoes with a little olive oil, sea salt, granulated garlic and pepper.

 

Bake for 6-8 hours, checking at 6 hours and taking out any of the tomatoes that seem dried. They should be the consistency of a 'dried apricot'.  The smaller & thinner the tomato, the faster they dry.

 

With the dried cherry tomatoes I placed them in a freezer bag, for later use. With the dried roma tomatoes, I put them in a jar and covered them with extra virgin olive oil and placed in the refrigerator.

 

I can see why they are so expensive in the grocery store. It takes a long time to dry them and you get a very little amount after they shrink. I had the whole 10x15 pan FULL of tomato slices and I only got an 8 ounce jar full of 'oven dried tomatoes'.

 

I think this is a very nice way to use up some of our excess tomatoes. The dried cherry tomatoes shrunk to the size of a quarter. I am thinking they would be nice on pizza, soup or on bruschetta.

 

I will let you know how I like the outcome of this drying technique.  Smile

 

 

 

Dousman, Wisconsin, zone 5

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davsher
, zone 5
284 Posts
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October 6, 2013 - 2:27 pm

how long would it take to dry in a dehydrator do you think? 

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Lark
Wisconsin zone 4/5
2280 Posts
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October 24, 2013 - 5:52 am

Since the SUN DRIED TOMATOES IN OLIVE OIL  are stored in the refrigerator, the olive oil gets solid. Dave needed them in a recipe he was making so I made sure I took them out of the frig a few hours before he needed them.  The olive oil liquified and they tasted YUMMY in his chicken dish.  I will make more next year.

 

I hope the ones I froze are just as good...haven't used them yet.

Dousman, Wisconsin, zone 5

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Lark
Wisconsin zone 4/5
2280 Posts
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December 10, 2013 - 6:28 am

Lark said
Since the SUN DRIED TOMATOES IN OLIVE OIL  are stored in the refrigerator, the olive oil gets solid. Dave needed them in a recipe he was making so I made sure I took them out of the frig a few hours before he needed them.  The olive oil liquified and they tasted YUMMY in his chicken dish.  I will make more next year.

 

I hope the ones I froze are just as good...haven't used them yet.

I took the frozen 'cherry' tomatoes that were dried in the oven, out of the freezer, put them in a jar and filled the jar with olive oil.  The next day Dave used them in his recipe. They were perfect. Freezing them after drying in the oven is a DO AGAIN. This is a great way to make use of all the EXTRA TOMATOES we get from our gardens.

 

Dousman, Wisconsin, zone 5

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Lark
Wisconsin zone 4/5
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August 21, 2014 - 10:01 am

This year I promised myself to take full advantage of all the food I have growing in my gardens.  So far, so good.  I'm up on harvesting, seed collecting and preserving.

 

Three trays of Amish Paste Tomatoes are in the oven SLOWLY roasting. This is an easy version of 'Sun Dried tomatoes'.  A great way to use an abundance of tomatoes.Smile

Dousman, Wisconsin, zone 5

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Lark
Wisconsin zone 4/5
2280 Posts
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October 28, 2014 - 8:45 am

These are my last trays of OVEN DRIED TOMATOES.  I got 2 gallon baggies in the freezer and 2 jars in the frig that are in olive oil.  They are so YUMMY in pasta dishes.002.JPGImage Enlarger

Dousman, Wisconsin, zone 5

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davsher
, zone 5
284 Posts
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October 28, 2014 - 9:19 am

they look really great. we are planting extra polish linguisa just for drying next year. enjoy yours.  

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Lark
Wisconsin zone 4/5
2280 Posts
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October 29, 2014 - 6:53 am

David, Polish Linguisa is a favorite of mine. Great flavor & meaty. I wish I could give them more sun. At the most they get 8 hours.

Dousman, Wisconsin, zone 5

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Lark
Wisconsin zone 4/5
2280 Posts
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September 10, 2015 - 7:42 am

I made three trays of these oven dried tomatoes yesterday.  They are a staple in our freezer.  A great way to use extra tomatoes.  I prefer using large cherry or small Romas for drying.  This way I don't have to cut them when using them in a recipe, they are a perfect 'bite size'.  Romas are great because they are more meaty.

I purchased my Juliet cherry tomato from a person on Ebay.  It wasn't a Juliet. Much larger, but smaller than a Roma. This so-called Juliet was not juicy, very meaty.  We have been picking them and had around 50 in a bag.  They were very ripe and I decided to give them another taste.  I cut it open and it looked good and tasted like a Roma.  The 'so-called' Juliet purchase turned out GREAT. SurprisedThey made an excellent SUN DRIED TOMATO. Smile

Dousman, Wisconsin, zone 5

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Lark
Wisconsin zone 4/5
2280 Posts
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October 25, 2015 - 8:10 pm

I am so happy that I have made these 'oven dried' tomatoes.  Tonight I used some of the oven dried tomatoes I froze in 2014, on our pizza.  Still YUMMY.  With the 2015 'oven dried' tomatoes, I should have enough until the 2016 tomato harvest.  These are now a staple in my house.

Dousman, Wisconsin, zone 5

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