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Don't cook over 230 degrees, and if you pull the seeds out, it'll go fairly quickly because you have thinner strips and less moisture. Keep an eye on them, and leave the oven door shut during the process. I like the seeds, so I leave them in and it takes around 3 or so hours to turn into little shoe leather bits. Store them in olive oil if they have any moisture left in them or you'll get bacteria growing in them.
Topping them? Try using "Mt Olympus rub", which you can find in the deli section at must Whole Foods places. It has no salt in the mix. I often like using a French style with lavender in it (look for a grinder on top...I think the big commercial brands have this) as well as sprinkling with cinnamon, alspice, and nutmet.
Experiment with different flavors.
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MYSHARONANY
2/14/08 7:35 A
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| oven dried tomatoes. .what a great idea. I have an electric stove/oven (which I hate) . . . any suggestions on what temp and for how long?
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Did the same thing with regular Tomatoes in the oven. Was able to get twenty five pounds of Tomatoes very cheap. Cut them up with just a little olive oil to coat. Cooked them in large turkey roasting pan & cover.
They fit perfect side by side. Saved them in freezer bags.
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Sueanne
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| excellent idea. I have done that too. The texture changes but it really doesn't matter in a soup. Thanks for reminding me.
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These ideas sound YUMMY!!! I've also seen a roasted salsa that you could use the oven dried tomatoes, some roasted onions and peppers in ... I don't have the recipe at hand, but you get the general idea.
I just thought I'd add another idea for not letting Tomatoes go to waste ... if you don't have time to dry them, just dice them (if they're large) toss them in a ziploc and put them in your freezer. The next time you make chili, veggie soup, spaghetti sauce, baked pasta, etc. you can toss them in.
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I have done that Rachael Ray recipe twice now and it is amazing. I added sliced onion and mushrooms to it too. It is the easiest meal I make and just bought 3 more pints of grape Tomatoes today.
I make it for 2 people and just use one pint of Tomatoes and instead of EVOO, I have only used oil 2 times in the last 10 months. 1 tsp each time. I use a butter flavor cooking spray like PAM and then put everything in the pan and season it and spray again.
Don't forget to add the basil. I just use a very little bit since it is so strong a flavor.
Good luck
I love the idea for drying the tomatoes. I sometimes don't go through them quick enough or will get a ton of them for a really good deal. I will have to give that one a try. Thanks for the idea.
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| I just saw a show where Rachel Ray used cherry toms and put them on a tray, drizzled with olive oil and sea salt and roasted them. The flavors concentrate and they looked great. She smashed them up a little, added roasted garlic and pepper in a sauce pan and added a touch of the pasta water. She let that simmer for a couple minutes then added the cooked, drained, pasta. It is definatly going on my menu next week!
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NITTANYLION87
1/29/08 11:19 P
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I had a carton of grape tomatoes, and they were getting old. I didn't want them to go to waste so I cut them in halves and put them on a baking pan. I drizzled them with extra virgin olive oil. Then I sprinkled some garlic powder, salt, and freshly ground black pepper on them. I preheated the oven to 200 degrees and left them in there for about 4 hours.
They turned out great... as good as sun-dried tomatoes. They are yummy in salads or even on their own. Definitely worth a try!
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