Sun-Dried Cherry Tomatoes
Sun-Dried Cherry Tomatoes
Ingredients (for about 500 g):
500 g ripe cherry tomatoes
2 cups extra virgin olive oil
1 tsp coarse Atlantic sea salt
1 tsp coarsely ground black pepper
1 tsp dried thyme
1 tsp dried oregano
Preparation:
1.Wash and halve the cherry tomatoes. In a bowl, combine the seasonings and gently toss the tomatoes to coat them evenly.
2.Option 1 – Food dehydrator:
Place the tomatoes cut side up on a Teflex sheet and dehydrate at 41°C (106°F) for about 42 hours, until they reach the desired dryness.
3.Option 2 – Conventional oven:
Arrange the tomatoes cut side up on a baking tray lined with parchment paper. Bake at 110°C (230°F) for about 90 minutes, or until semi-dried and slightly shriveled.
4.Transfer the dried tomatoes into a sterilized jar. Choose the best quality olive oil, pour it in to completely cover the tomatoes, and store in the refrigerator.
These sun-dried cherry tomatoes are a wonderful addition to rice dishes, stuffed vegetables, focaccia, tomato bread, and more.
