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 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 3 tbsp (45 ml) olive oil
- scant 1 cup (200 ml) olive oil
- 1 tbsp 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 tbsp of olive oil over the tomatoes.
- Sprinkle the tomatoes with 1 tbsp 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