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Angy's dried cocktail tomatoes

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Ingredients for 1 servings:

  • 500 g cocktail tomatoes
  • 1 tbsp thyme, dried and shredded
  • 1 tbsp basil, dried and shredded
  • 2 tbsp sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Wash the cherry tomatoes, halve them, and remove the seeds. Place the tomatoes cut-side up on a baking sheet lined with baking paper and sprinkle with the spices. Place in an oven preheated to 120°C (top and bottom heat). Leave the oven door slightly ajar with a wooden spoon. Turn every 30-40 minutes until the edges curl, then let the cut-side dry for the remaining 20 minutes. After 4-6 hours, remove the tray and let it cool. Store the tomatoes in a jar in the refrigerator (about 1 week) or baste them with oil. They should be covered with oil; then they will keep for about 4 weeks! Use: With pesto, antipasti, and salads!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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