Semi-dried tomatoes, slow-roasted tomatoes or sun-dried tomatoes – they go by many names, and whatever you call them, they taste wonderful.
The slow-roasted tomatoes develop a deep, concentrated sweetness, and they can be used in everything from pasta dishes to marinades, salads and sandwiches.
I use sun-dried tomatoes in a great many dishes; I love the flavour they add.
I like to cover my sun-dried tomatoes in oil, partly so they keep longer, but the oil also takes on a lovely flavour once they have steeped for a few days. It is excellent in pasta salads and the like.
When I put my homemade sun-dried tomatoes in oil, I will often add extra dried herbs – oregano, basil or similar – simply to flavour the oil as much as possible, without overdoing it, of course.
How long sun-dried tomatoes keep
The sun-dried tomatoes keep for a long time in the fridge. But if you know it will be a while between uses, freeze them in smaller portions.
As with other vegetables stored in oil for an extended period, there is a small risk of botulism.
How to approach this I will leave to each individual. I am unfortunately not an expert in this area, so I would recommend that you look up information on the subject yourself.
Homemade sun-dried tomatoes – Slow-roasted tomatoes
Ingredients
- 600 g cherry tomatoes
- 4 sprigs rosemary
- 5-6 sprigs thyme leaves picked from the stalks
- Olive oil
- Freshly ground pepper
- Flaky salt
Method
- Halve the tomatoes and place them cut side up on a baking tray lined with baking parchment.
- Drizzle with a little olive oil, scatter over the thyme leaves and distribute the rosemary sprigs on top.
- Season with freshly ground pepper and a little flaky salt.
- Bake the tomatoes in a preheated conventional oven (top and bottom heat) at 100°C for about 3 1/2-4 hours.*Bake them in the middle of the oven.
- Store the sun-dried tomatoes in the fridge in an airtight container – they will keep for a good week.– Or cover them with olive oil and store them in the fridge in a sealed jar – they will then keep well for about a month.
Nutrition
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Jeg lavede dem sidste år.
De er fantastiske. – nu er det tid til at lave endnu flere.
Hej Annette
Det er jeg virkelig glad for at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Hvis de skal i fryseren, er det uden olie, ikke?
fantastisk dejligt til alt mad
Tusind tak for de søde ord Henny 🙂
Warm wishes, Dianna
Kan man ikke starte med at lave en lage med olie og krydderierne og så lægge de rå halve tomater forsigtigt deri og så op på bagepladen?