Dried tomatoes
5 servings
325 minutes
Sun-dried tomatoes are a true embodiment of Italian gastronomy. Their history begins in the sunny regions of Italy, where sun-dried tomatoes became not only a way to preserve the harvest but also a valuable ingredient for many dishes. They have a rich, concentrated flavor with subtle sweet and spicy notes, while olive oil, garlic, and aromatic herbs add extra depth. These tomatoes can be added to pasta, risotto, salads or simply enjoyed on a slice of crusty bread. Their dense texture and rich taste make them indispensable in Mediterranean cuisine. Storing them in oil preserves their softness and richness, revealing the full spectrum of flavors with every bite.
1
Cut the tomatoes into quarters, place them on a baking sheet, drizzle with olive oil, sprinkle with basil, salt, dill, and squeeze in garlic.
- Tomatoes: 20 pieces
- Olive oil: 300 ml
- Basil: to taste
- Salt: to taste
- Dill: to taste
- Garlic: 6 cloves
2
Preheat the oven to the highest temperature. After placing the tomatoes inside, reduce the temperature to 100–140 degrees. Cook for 3–5 hours.
3
When the tomatoes are ready, place them in a jar, pour olive oil over them, and put them in the refrigerator.
- Olive oil: 300 ml