ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Cooking Ingredients»
  • Fruit Ingredients

How to Make Half Dried Tomatoes

Updated on January 15, 2016
Ivory Morgan profile image

Ivory is a nutritional enthusiast and enjoys cooking for health. I love using food as medicine.

Reviews

Cast your vote for Half Dried Tomatoes

Half Dried Tomatoes

It all started with a Gordon Ramsey recipe that called for half roasted tomatoes (recipe review coming soon). I could not find half dried tomatoes at the grocery store, so I decided I should make them. All the recipes I found were based in Australia or Europe (I had to convert to imperial), so I thought it would be great to share my version of the recipe. I love using these in place of traditional fully dried tomatoes. They give quite a bit of flavor. They also provide a great base for making pasta sauce.

Cook Time

Cook time: 3 hours
Ready in: 3 hours
Yields: 1-2 mason jars depending on size

Ingredients

  • 2 lbs or more Roma Tomatoes
  • Salt and Pepper to taste
  • Basil to taste
  • Oregano to taste
  • Garlic Powder (optional) to taste
  • .1 - 2 tbsp olive oil or hemp seed oil, etc

Cooking Instructions

  1. Wash and dry your tomatoes. Preheat the oven to 300 degrees. add parchment paper to a large baking sheet.
  2. slice tomatoes in half and spread onto baking sheet with the flat, sliced side of the tomato facing up.
  3. Use a brush to very lightly coat the tomatoes on both sides with olive or hemp seed oil.
  4. Sprinkle salt, pepper, basil, oregano, and garlic. Place in the oven on the very bottom oven rack the stove has a slot for. Cook for 2-4 hours, until they shrink in size by half.
  5. Remove from oven and place in mason jars with a bit of olive oil for storing.

© 2016 Healthy Habits

Comments

    0 of 8192 characters used
    Post Comment

    • Ivory Morgan profile image
      Author

      Healthy Habits 21 months ago

      The liquid dries out during the low heat process. Essentially you are making a dried tomato, but stopping half way through the process. This makes the tomatoes very sweet with a bit of juice still. They are great on top of pasta because they are very full of flavor and really stand out. I also love adding them to salads as well!

    • Blond Logic profile image

      Mary Wickison 21 months ago from Brazil

      I have never heard of those before. Does the liquid just dry out of them during the cooking time? I could imagine these are also nice chopped on a salad like sun dried tomatoes.

      I'll have to try this, thanks.