Oven Dried Grape Or Cherry Tomatoes Aka Sun Dried Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Steps:

• Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

Steps:

• Line a baking sheet with foil and spray with cooking spray.
• Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired.
• Roast in a 200° F oven for about 2 hours.
• Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time.
• Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate.
• Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference.
• Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.

Steps:

• Preheat an air fryer to 240 degrees F (115 degrees C).
• Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
• Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
• Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.

Steps:

• Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
• Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.