*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosemary etc in with them if you wish. I've seen other recipes that say to store them for a couple weeks before using. Hope this helps.
Commercially packed sun-dried tomatoes in oil (or olives in oil) should keep indefinitely, as long as you use clean utensils to fish them out of the jar. Home-made dried tomatoes should never be packed in olive oil, as the exclusion of air from the environment makes a perfect situation for the growth of Clostridium botulinum. (This is true for almost anything home-made packed in oil - and also why home-made garlic oil or herb oils are not recommended for storage past a week or so.)
I work on a small organic farm and take home bushels of unsold tomatoes in the summer. I have been using this recipe on a weekly basis and actually sell them at markets. Customers go wild! Pack them in old minced garlic jars with a sprig of basil or a clove of garlic.
HOW TO STORE: I put mine in a good zip lock freezer bag or if I have a lot I vacuum pack them and freeze. When I need them I just pull out what I need. If they are used in rice or coucous I put them in with the rice and boiling water. To use on pizzas I pull them out of the freezer, put in a small cup and put a little bit of olive oil on them for 15 mins. or so.
Make sure you don't do what I did & NOT use a non-stick pan, either that or lightly oil the pan prior to baking... took all day & WOWSA, so delish. Other than the scraping off of the pan, they turned out wonderful. So much flavor in one little strip, they pack punch & will make beautiful gifts come this Christmas! (tis' amazing how you can fit 5 huge tomatoes in one, little 6oz jar!)
I got great results with a combination of Roma and smaller, 8 oz. round tomatoes. My cookie sheets don't have a non-stick coating, so I used parchment paper which worked well. Smaller pieces were dried after 4 hours and larger pieces were done by 7.5 hours. Be sure to check on these every 30-45 min. towards the end and remove them when they are still leather-like and pliable. If they lose their deep red color and get crispy, they have dried too long. I plan to freeze the extras: some just as they are and others in a plastic zip bag with a small amount of olive oil to use later. Be sure to use only good tomatoes...I tried drying some that were past their prime (a little mushy inside) and they were not worth keeping.
So good! Most sun-dried tomatoes are soaked in oil, but I was looking for a more low-fat recipe. I diced them, brushed them with olive oil, and sprinkled with Italian seasoning and black pepper. Yummy. Here's one thing that you can do with them: take your favorite bread/roll dough, roll out in a rectangle like you would with cinnamon rolls, then brush with a little olive oil or melted butter. Sprinkle 3/4 cup of these on and maybe some grated Parmesan, and roll up, jellyroll style. Cut with dental floss. Place in a baking pan, sprinkle with Parmesan, and cook at 350 for 20 minutes.
this worked really good, i did them in small batches and put them in pretty jars for my mom and grandma for mothers day, they loved them! before i put them in the oven i drizzled them with olive oil and lots of kosher salt.
I never made sun dried tomatoes and probably only tasted them a couple of times in my life. I used some smaller roma style tomatoes. I had them in the oven about 6 hours and they seemed way to dry! Most were as "crisp as chips." I found out that a smaller tomato is not best for this and that romas were a drier tomato. Use a good plump tomato and this recipe should work good. Don't assume it will take all day! Check them after 4 hours or so and about every hour. I am currently rehydrating them in some boiling water to see which ones are salvageable. The recipe does not say how to store them, if in the fridge than how? Do I put them in a bag or in a jar with olive oil with or without seasonings. It also does not suggest on how to rehydrate them for future recipes or if that is even neccessary. I also wish I knew what to look for so that they didn't get so hard and dry, which is the most important thing. The directions just said this could take all day so I didn't bother them. I will probably store them in olive oil in the fridge now that I am in the process of having to rehydrate. I may try them again with a more plump tomato, check on them to make sure the center stays softer, and then store in the freezer as suggested by others. I really wished this would have worked perfectly. Maybe, I just needed more detailed instructions my first time. It would have helped.
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