Homemade sun-dried tomatoes - Slow-roasted tomatoes
Recipe for semi-dried tomatoes – cherry tomatoes slow-roasted in the oven with fresh herbs.
Servings 4 servings
Ingredients
- 600 g cherry tomatoes
- 4 sprigs rosemary
- 5-6 sprigs thyme leaves picked from the stalks
- Olive oil
- Freshly ground pepper
- Flaky salt
Instructions
- 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.