Super easy and "foolproof" recipe for homemade semidried tomatoes! The perfect accompaniment to tapas, fish, and vegetarian dishes. Great for "food waste prevention".
Recipe for long-baked tomatoes (semidried)
We eat a lot of vegetarian and fish dishes at home, and semi-dried tomatoes are a really good way to get umami.
They are also a great accompaniment to tapas and charcuterie!
When cherry tomatoes are on sale, it’s the perfect time to buy them – this way they can last a long time!
Servings: jar
Long-baked tomatoes (semidried)
Super easy and "foolproof" recipe for homemade semidried tomatoes! The perfect accompaniment to tapas, fish, and vegetarian dishes. Great for "food waste prevention".
Ingredients
- 250 gram Cherry Tomatoes
- Herbs fresh stems
- Coarse salt
- Olive Oil
Instructions
- Rinse the cherry tomatoes and cut them into quarters.
- Spread them on a baking sheet lined with parchment paper.
- Sprinkle salt over them and place fresh herb stems on top. I recommend a mix of rosemary and thyme. 3 - 4 stems are enough.
- Place the tray in an oven preheated to 100 degrees Celsius (212 degrees Fahrenheit).
- Let them bake for about 4 hours. Check them thereafter and judge if they need a little longer. They should still be slightly soft.
- Take the tomatoes out of the oven when you feel they are firm enough without being dry.
- Transfer them to a sterilized glass jar and fill the jar with extra virgin olive oil to cover the tomatoes.