Dried and Marinated Cherry Tomatoes
Appetizers Italian Vegetables Snacks
Everything homemade is better. You start with quality, tasty ingredients and the result is wow!
Ingredients
1 kg cherry tomatoes (larger ones, not too small)
coarse sea salt
2 garlic cloves
1 heaping teaspoon fennel seeds
1 teaspoon dried oregano
extra virgin olive oil
How to prepare dried and marinated cherry tomatoes
- Cut the tomatoes in half and arrange them cut-side up in a baking tray lined with parchment paper. Arrange them next to each other in the tray, but don't crowd them.
- Sprinkle generously with salt and then drizzle 2 tablespoons of olive oil over them.
- Bake at 120C for 2 hours.
- Then reduce the temperature to 90C and leave for another 2 hours. After this time they should be semi-dried, meaning they have significantly reduced in volume, but if you taste them they still have some moist pulp inside. If after this time you find they are still too juicy, leave them in the oven for another 30-60 minutes, but now check them more often so they don't dry out too much.
- While still hot, directly from the tray, start layering them in a jar, sprinkling garlic slices, oregano and fennel seeds between layers.
- Finally add enough oil to cover them completely. Leave out until completely cooled. Then store in the refrigerator.
