Description
Transform juicy summer cocktail tomatoes into a concentrated flavor bomb by oven drying them with garlic, rosemary, and thyme, then preserving them in olive oil.
Ingredients
Units
Scale
- 15-20 cocktail tomatoes
- 3 garlic cloves, chopped
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 3 tablespoons olive oil
- 0.8 cups (200 ml) olive oil
- 1 tablespoon sugar
- Pinch of salt
Instructions
- Preheat your oven to 100°C (212°F).
- Wash the cocktail tomatoes thoroughly and cut them in half.
- Line a baking sheet with aluminum foil or parchment paper.
- Place the halved tomatoes on the lined baking sheet, cut-side up.
- Drizzle 3 tablespoons of olive oil over the tomatoes.
- Sprinkle the tomatoes with 1 tablespoon of sugar and a pinch of salt.
- Evenly distribute the chopped garlic, thyme, and rosemary over the tomatoes.
- Bake the tomatoes in the preheated oven for about 3-4 hours, or until they are dried and shriveled but still slightly plump.
- Once dried, remove the tomatoes from the oven and let them cool completely.
- Transfer the cooled tomatoes into a sterilized jar, layering them with the remaining 0.8 cups (200 ml) of olive oil.
- Seal the jar and store it in a cool, dark place.
Notes
Use ripe, juicy tomatoes for the best flavor. These dried tomatoes can be stored in the refrigerator for up to two weeks. They are perfect for topping pizzas, bruschetta, or adding to pasta dishes. Ensure the jar is sterilized to extend shelf life.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 2
- Sodium: 5
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0