Best Dried Tomatoes In Olive Oil Recipes
SUN-DRIED TOMATOES IN OLIVE OIL
These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.
Provided by Sweetiebarbara
Categories Vegetable
Time P21DT15m
Yield 1 pint sun dried tomatoes, 20 serving(s)
Number Of Ingredients 3
Steps:
- Pour 1 tablespoon olive oil into pint jar.
- Place one sprig of Rosemary on top of oil.
- Place several tomatoes in jar.
- Drizzle olive oil to cover.
- Repeat several times.
- Place another sprig of Rosemary in jar.
- Repeat oil and tomato process until almost full.
- Top with sprig of Rosemary, and olive oil to cover.
- Store in cool area.
- Let rest for 3 weeks before using.
Nutrition Facts : Calories 50.3, Fat 5.4, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1
SUN-DRIED TOMATOES I
Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.
Provided by Kellie
Categories Side Dish Sauces and Condiments Recipes
Yield 32
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
- Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g
ITALIAN OVEN-DRIED TOMATOES IN OLIVE OIL
These wonderful tomatoes can be put on toasted bread with cheese to make bruschetta or you can add them to pasta dishes. They also make yummy garnishes and are good in salads. Don't throw the olive oil away when the tomatoes are gone! It will be infused with tomato flavor and is great to use in salad dressings or on pasta. The tomatoes will keep up to 2 weeks in the refrigerator.
Provided by Hey Jude
Categories Vegetable
Time 55m
Yield 4 half pints
Number Of Ingredients 8
Steps:
- Heat oven to 225°.
- Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
- Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
- Cool to room temperature, about 15 min.
- Place in 4 half-pint canning jars.
- Add remaining olive oil to cover tomatoes in each jar.
- tightly cover jars.
- Refrigerate.
- **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.
Nutrition Facts : Calories 1516.1, Fat 168.9, SaturatedFat 23.3, Sodium 591.3, Carbohydrate 5.2, Fiber 1.1, Sugar 3.7, Protein 0.9
DRIED TOMATOES IN OLIVE OIL
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes one half-quart jar
Number Of Ingredients 4
Steps:
- Using a long spoon or wooden skewer, arrange 2 layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2 inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month.
SUN-DRIED TOMATOES IN OLIVE OIL RECIPE
Check out how to make your own sun-dried tomatoes packed in olive oil at home (pomodori secchi sott'olio).
Provided by Danette St. Onge
Categories Condiment Ingredient
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Enjoy!
Nutrition Facts : Calories 984 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 15 g, Sodium 13 mg, Sugar 2 g, Fat 108 g, ServingSize 1 jar (serves 6-8), UnsaturatedFat 0 g
OLIVE AND SUN-DRIED TOMATO VEGETABLES
Provided by Giada De Laurentiis
Time 16m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
- In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
- Transfer the vegetables to a serving bowl. Serve immediately.
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