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Preview: Oven-Dried Tomatoesby Dawn T in Rouxbe Videos Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!
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Step 1: Preparing and Roasting the Tomatoes
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Preheat the oven to 250° degrees Fahrenheit. In a small bowl, crush the garlic, add the olive oil, grey salt, Herbes de Provence and pepper, then whisk together. Cut the tomatoes in half, and arrange on a parchment lined bakig tray, cut side up. Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink. Bake the tomatoes between 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. Cool tomatoes before transferring them to a platter. These can be served right away or will keep in the refrigerator for weeks. Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or grilled steak.
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Notes
When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for weeks.
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Comments
I just made this recipe. I have to say it was very easy to follow. The end result... DELICIOUS.
I keep them in the oven for 4.5 hrs, they came out very moist and tender.
It had a authentic italian taste to it, I much prefer sun-dried yet and either are perfect.
How different is this to sun dried tomatoes?
These tomatoes are different than sun-dried tomatoes as they are not dried as long, leaving them a bit "meaty" and juicy inside. You could cook these tomatoes longer and this will dry them out and concentrate their flavor, making them more like sun-dried tomatoes.
It all depends what you are using them for I guess. The great thing about this particular method is the tomatoes can be served as is. Unlike sun-dried tomatoes, these tomatoes are great served as a side with grilled chicken, steak, pork...and like sun-dried tomatoes they are even good tossed in pasta.
I've made these tomatoes twice now and each time they disappear very quickly. I've also passed the recipe on to a friend who was very pleased with the results. I'm making them again today for Christmas dinner.
Thanks for the great (and very easy) recipe.
I made these tomatoes and the flavor was intense and delicious!
I served them with a nice pan seared Arctic Char and my guests went nuts over them!
I stored them as suggested and after a day or two I sliced them up and tossed them with some capellini for an easy and yummy dinner during the week.
Thanks for a super recipe and easy to prepare as the previous poster mentioned.
It is amazing that a simple tomato can turn out to be an extra ordinary treat. I haven't decided what to do with them yet except to eat them for now.
I watched the video about Herbs de provence. She said Rosemary, Marjoram (spelling), Thyme, Basil, and Bailey???. She also said the better ones include lavender and fennel seeds. I have all these herbs except Bailey in my herb garden and would love to figure out how to make my own!
We don't currently have a recipe for this but I found one that might work for you:
http://www.theepicentre.com/Spices/herbesdeprovence.html
(cut and paste into your browser).
Also, I think Dawn was saying "bay leaves".
Let us know how it works for you. You could also post a question in our new forum:
rouxbe.com/community/forums/16
Hi Elizabeth....
Must fix that link problem. Please contact me using the contact form at the top of the site and I'll send you the link.
Sorry for the hassle.