Sun-Dried Tomatoes
Appetizers Vegetables Pickles and Canned
They are perfect as an appetizer, alongside cubes of marinated cheese or in salads and pasta sauces. They are stored in olive oil with aromatics of your choice, according to your own taste - this time you are allowed to improvise, you can't really go wrong 😉
Ingredients
1 kg small tomatoes
sea salt
pepper
5 small cloves garlic
3/4 teaspoon herbs de Provence
1 hot pepper
olive oil
How to prepare sun-dried tomatoes
- Choose small tomatoes from a variety with lots of flesh and fewer seeds (e.g., Roma, which is what I used). Wash them well, pat dry with paper towels and then cut them in half lengthwise.
- Arrange in the oven tray cut side up and with space between them (so they don't touch). Sprinkle with coarse sea salt and a little pepper.
- Bake at 100°C (or the minimum temperature of your oven) and leave for 3 to 6 hours, depending on size. Mine being small were ready in 3 hours. Check them every half hour. When done, they shouldn't be hard - they should still be flexible, like raisins.
- Pack the tomatoes tightly into a small jar, inserting whole garlic, hot pepper slices and herbs de Provence between them. Pour olive oil until they are completely covered. Keep refrigerated and consume within about 2-3 weeks.
* if you want to keep them longer, you need to sterilize the jar in the oven and briefly pass the dried tomatoes and aromatics through a water-vinegar solution (1:1)
Sun-Dried Tomatoes
In a jar with oil
