{"id":6599,"date":"2018-09-26T14:39:52","date_gmt":"2018-09-26T14:39:52","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6599"},"modified":"2018-09-30T16:40:11","modified_gmt":"2018-09-30T16:40:11","slug":"oven-dried-tomatoes","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/09\/26\/oven-dried-tomatoes\/","title":{"rendered":"Oven Dried Tomatoes"},"content":{"rendered":"

In an effort to reduce the tomato quantities covering every surface in the kitchen, I took all the smaller fruits and the cherry tomatoes and oven dried them all day yesterday.\u00a0 I managed to get two full sheets done by 9pm before heading to bed.\u00a0 Today, I’ll stuff them in a jar and cover them in olive oil before storing it in the fridge.\u00a0 It’s hard to believe that all that fruit can be reduced to just a jar.\u00a0 It does take about 12 hours, more or less, so make sure you have a day at home set aside.\u00a0 I’ve done it overnight before.\u00a0 You put them in before you go to bed and then grab them in the morning~ish.\u00a0 But because all my tomatoes were of different sizes and levels of liquid, I needed to supervise it and pull the smaller ones out as they finished.<\/p>\n

I tried a different technique with oil, too.\u00a0 I usually rub all the cut tomatoes in olive oil.\u00a0 But in an effort to save time, I threw caution to the wind and sprayed them with a cooking oil spray from Costco….the Kirkland brand spray….because it’s oil and not chemicals.\u00a0 It was less heavy and it worked beautifully.\u00a0 (phew!)\u00a0 From here you can toss them into salads or puree them as a nice alternative to pizza sauce!<\/p>\n

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Oven Dried Tomatoes<\/h2>\n
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Ingredients<\/h3>
  • Cherry tomatoes<\/span><\/li>
  • Canola spray<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 1<\/span> bottle extra virgin olive oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 175 or 200.\u00a0 It doesn't really matter.\u00a0 I used 175 convect.\u00a0 Line a cookie sheet with parchment paper.\u00a0 Slice all the tomatoes and arrange on the cookie sheet.\u00a0 Spray somewhat liberally with cooking spray.\u00a0 Sprinkle a scant amount of kosher salt over the tomatoes.\u00a0 Dry in the oven for up to 12 or more hours, releasing steam from the oven by opening the oven door every couple of hours or so until the steaming has stopped.\u00a0 Remove finished tomatoes to a plate until all the tomatoes are done.\u00a0 Once cooled, store in a jar and pour extra virgin olive oil over the dried tomatoes and store them in the fridge for up to 2 weeks.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      In an effort to reduce the tomato quantities covering every surface in the kitchen, I took all the smaller fruits and the cherry tomatoes and oven dried them all day yesterday.\u00a0 I managed to get two full sheets done by 9pm before heading to bed.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":6572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/IMG_20180925_100400569.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Ir","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6599"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6599"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6599\/revisions"}],"predecessor-version":[{"id":6601,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6599\/revisions\/6601"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6572"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}