September 7, 2008
Tomato Week 2008: Oven Dried Tomatoes in Olive Oil with Rosemary
For years now I've wanted to try oven drying tomatoes, but I just never got around to actually trying to dry them. When you've got grape tomatoes coming out of your ears though drying is just perfect! Of course you could can them too, but why not try something a little different.
So let's round out Tomato Week 2008 with a recipe for drying that is extremely simple, yet gives you an amazing flavor and can be kept for months! This one takes a little time, but the majority of the time you can walk away and ignore the process entirely. What's not to like about that?
P.S. Thanks for all the comments and e-mails about Tomato Week! For those of you who e-mailed please feel free to comment too...We have a fabulous little community here so jump right in!...And Welcome to Dianne's Dishes!
What You'll Need:
Grape or cherry tomatoes (Note: Use as many or as few as you like. I covered my baking sheet with tomatoes, but was careful to make sure they were not touching.)
Fresh rosemary, chopped
Preheat oven to 150 F.
Place tomatoes on a baking sheet in a single layer that has been lined with a silicone baking sheet or parchment paper. For the most part ensure that they are not touching.
Place tomatoes in to the preheated oven and bake until they dry out and start to shrivel. This can take anywhere from 4-8 hours depending on the moisture content of your tomatoes, relative humidity and your oven. Check them every hour or so. When they start to shrivel slightly keep a close eye on them by checking them every 20-30 minutes. They are done when they are slightly rubbery and basically look like large red raisins. When they have dried remove the tomatoes from the oven and let them cool.
Once tomatoes are cool, place them in a canning jar. Cover the tomatoes entirely with olive oil. Add 2-3 tablespoons of freshly chopped rosemary, place the lid on the jar and shake to mix. Store in a cool, dark place and use as you would sun dried tomatoes.
Notes: You can use this process with fresh tomatoes, or even tomatoes that you have frozen. I've tried it both ways and if they are frozen you just put them right on the pan and dry them the exact same way as fresh tomatoes. You also can use the dried tomatoes without storing them in oil, though they will not last as long. Other herbs could be used such as thyme or basil. Some roasted garlic bits would be a nice addition as well. You could also store these in the fridge, but be forewarned that olive oil solidifies when it gets cooler, so don't be surprised if your olive oil hardens a bit. You can "melt" it by bringing the jar out to room temperature before using.
Posted by Dianne at September 7, 2008 10:13 AM
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I love sundried tomatoes! These look great, i'm going to try this today.
Posted by: Sam at October 2, 2008 2:36 AM
These are especially great in dips or on pizza!
Posted by: Dianne at October 2, 2008 2:36 PM