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Oven-dried cherry tomatoes cherry tomatoes (about 500 g)
5 - 6 tbsp olive oil
1 - 2 garlic cloves
1½ tsp dried basil
1½ tsp dried oregano
1½ tsp dried rosemary
1½ tsp dried thyme
1½ tsp dried chives
pinch of salt
pinch of black pepper

Finely crush or grind the dried herbs in a mortar. You can substitute the herbs listed above with another ones, according to your taste. Press the garlic cloves through a garlic press and mix with the oil. Add the ground herbs and mix thoroughly.

Canned oven-dried tomatoes Cut the rinsed and dried cherry tomatoes in half crosswise. If you are patient enough, remove the seeds from the tomatoes. Place a wire rack on a baking sheet covered with baking parchment. Place the tomato halves, cut-side up, on the wire rack. Sprinkle them with a little salt and pepper. Pour some oil mixture on every tomato.

Dry the tomatoes in cool oven (about 100 - 120 °C) for a few hours. When done, the tomatoes should be dryish and shrivelled, but still retain some moisture and softness.

Place the tomatoes in a clean jar and cover with olive oil. Seal with a lid and store in refrigerator. Serve the tomatoes to accompany various meat, vegetable or pasta dishes, added to salads or as a filling or topping on sandwiches.

Instead of cherry tomatoes, you can use regular sized tomatoes, only they will take a few hours longer to dry.

Recipe source: adapted from "Oven-dried tomatoes" by David Shalleck, WNED-TV/Michael Chiarello's Napa Casual Cooking, 2003.


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