Name: Spicy Oven Dried Tomatoes
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 8-10 serving(s)
Ingredients: 4 lbs plum tomatoes; 1/4 teaspoon sea salt; 1/4 teaspoon sugar; 1 teaspoon fresh coarse ground black pepper; 1 teaspoon crushed red pepper flakes; 1 teaspoon fennel seed; 1 bay leaf, coarsely crushed; 1 teaspoon dried thyme; 3 tablespoons chopped garlic; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; olive oil

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Recipe by Geema

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I dare you to keep these for three weeks. We can't help but nibble them right out of the oven. Use in any recipe that calls for sundried tomatoes, or make up your own!

Ready In:: 8hrs 40mins
Serves:
Units:

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ingredients

4 lbs plum tomatoes
¹⁄₄ teaspoon sea salt
¹⁄₄ teaspoon sugar
1 teaspoon fresh coarse ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
1 bay leaf, coarsely crushed
1 teaspoon dried thyme
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons fresh lemon juice
olive oil

directions

Preheat the oven to 225.
Cut the tomatoes in half lengthwise.
Seed and squeeze out the excess juice without crushing the tomatoes.
Lay the tomatoes in a single layer, cut side up, on a baking sheet.
In a small bowl, combine all the spice ingredients and the lemon juice.
Sprinkle the tomatoes with the spice mixture.
Drizzle or spray the tomatoes with a small amount of olive oil.
Bake in the oven for 8 hours or overnight, or until the tomatoes are medium-dry.
Remove from the oven, cool completely and serve.
To store, transfer the tomatoes into a jar, and pour over a thin layer of olive oil to seal the top.
Cover tightly with the jar lid.
Will keep for about 3 weeks in the refrigerator.

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RECIPE MADE WITH LOVE BY

@Geema

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@Geema

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"I dare you to keep these for three weeks. We can't help but nibble them right out of the oven. Use in any recipe that calls for sundried tomatoes, or make up your own!"

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review by Snicklefritzie

9/11/2007

These are good. I omitted the sugar, as we have a diabetic in the house, and the bay leaf as I hate them, but otherwise great recipe. I overdid mine a bit, but that was my fault. I stuck them in the freezer in a bag so I will not eat them all this week.

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review by Ti_Bureau

1/31/2005

I think I overdid mine, as they were really tough and chewy, but thats MY error. Otherwise the flavor was great and I will make these again. Thanks.

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review by Vicki in AZ

7/7/2004

Yummy!

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review by LydiainCasa Grande

4/8/2004

These were easy to do; effortless as they take care of themselves happily in the oven. The smell is incredible! I've used them in everything from sandwiches, salads, soups, to SNACK! I pack them in old pickle jard with some olive oil and a couple cloves of garlic...they get BETTER with age. THANKS FOR SHARING.

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review by Missy Wombat

3/26/2003

Hey! These are really good. Worth while if you have some extra tomatoes or you just want to avoid spending money at the local supermarket on overpriced sundried tomatoes. The temp is 225 F not Celcius ;-). Only problem with the recipe is that they will never last 3 weeks...

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