Dried tomatoes
Last Updated on
ingredients
pcs small cherry tomatoes pcs , chopped herbs : thyme, sage, oregano, crushed garlic pcs chips sea salt pcs olive oil
progress
Combo recipe, or how to make extra stock for the pantry with your lunch.
Baby’s summer reminded me of a similar time I spent in Tuscany years ago. Back then, tomatoes and grapes were being harvested and the crops from the orchards and gardens looked the most colourful in the world. Everything always tastes different in Tuscany. So much more passionate, fragrant and sunny. At least that’s how I remember the flavours in Italy’s most beautiful territory. The tomatoes in my recipe are from Slovakia. I use the recipe for their dried form whenever I have a few left over and don’t have a chance to eat them fresh. Of course, under the hot sun of the south they would probably taste different, but now in autumn I have to make do with an oven heated to 100 C° and baking paper.
They are delicious mixed with chicory, drizzled with good quality oil along with mushrooms as a cold salad or in cous-cous or on pasta. You can also make a fresh herb and nut pesto to go with them. Or the kernels. Or anything that can be blended and rubbed between the “bare” pasta. And then the pasta 🙂 Yummy.
1.
Heat the oven to 100 C°. I have a hot air oven, so try to adjust with experience with yours, as the tomatoes must not burn. Cut the washed and dried tomatoes in half and place cut side up. Drizzle with olive oil, sprinkle with salt and herbs
2.
Put them to dry for as long as we like their shape. I like mine slightly soft, they won’t be doused in oil now so they should still have a bit of juice in them.
3.
TIP : Sun Dried Tomato Soup (raw) If you want to use sun dried tomatoes in other ways, blend them with fresh seasonal fragrant tomatoes and red peppers, garlic, olive oil into a soup-like puree. Yum..add basil and you have a nutritious soup in the summer without standing at the stove for long periods of time.
