Yes, Sun Dried Oven tomatoes is maybe something new for some and a fun new recipe to try and share with others. But first can anyone believe that is March; the holidays are over and spring is around the corner. When I started needle and spoon my goal was to post 3-5 times a week and that remains my goal. So, back on track and ready to pursue the creative life with one new creation a week or month. It is what motivates me and fun to share with others.
Today I want to share my recipe for sun dried oven tomatoes. We love them and use them the same as we do regular tomatoes. Should you try this recipe in your home I think you will agree that they taste so much better than the ones you buy in the store. Doesn’t everything!?
Our local Sprouts store had Romas on sale…. 2 pounds for $1.00 and I purchased almost 8 pounds and only using a few for a regular lettuce salad. I cleaned about 7 1/2 pounds, cut them in half and half again. Keep all pieces under 2 inches. Remove the seeds and place in a large bowl.
A mixture of 1 teaspoon of basil, 2 teaspoons of oregano, thyme and salt are added to the large bowl of tomatoes. These herbs can be measured to your taste. I prefer fresh basil to dried so I add it later. As the TV chefs have often said “The food is about your taste”. When cooking adjust the herbs and spices to what you like, when baking follow the recipe exactly. Also add a tablespoon of olive oil and mix all of this.
I prepare my tomatoes in my oven set at 170 degrees. It generally takes 10 to 12 hours. I have no idea about a dehydrator as I do not own one but have read it takes 3 – 4 hours.
Place the tomatoes in non aluminum pans. I use a broiler pan and a baking pan with just a tad bit of olive oil on the pan. Set timer for 3 hours and leave oven door open a bit to allow moisture to escape. Every 3 hours check and turn tomatoes. A heavy spatula comes in handy to smash and turn them. Between 6 and 9 hours you can merge tomatoes to one pan as they have shrunk that much. Mine our generally done to our liking in about 10 hours. Allow them to cool and place in a clean canning jar and cover with olive oil. I always use a quart canning jar and keep fresh in refrigerator.
The jar yields about 27 ounces of dried tomatoes and this will vary each time you make them. This is at least 3 times more than the small jar from the store and that small jar is gone in well under 2 weeks at our house. So, I love making these when the Romas are on sale at such a good price. What a great taste they are on sandwiches, pasta, all kinds of salads, cooked with chicken and wherever your creative food taste takes you.
7-8 pounds of roma tomatoes
1 tsp basil, 2 tsp of oregano, thyme and salt.
1 Tablespoon olive
170 degree oven, 10-12 hours.
Clean, seed tomatoes and place in large bowl, pieces no bigger than 2 inches. Add the herbs and olive oil. Place on non aluminum pans and into preheated oven.
Check every 3 hours, smashing and turning tomatoes.
Leave oven door ajar to allow moisture to escape.
When done, cool and pack in canning jar and cover with olive oil. Then refrigerate.
Hope you enjoy them and stop back as next time we will use the needle.