Sun-dried green tomatoes
4 servings
20 minutes
Dried green tomatoes are an exquisite Italian delicacy that captures the sun of southern regions. This recipe is rooted in Mediterranean culinary traditions where preserving harvest has always been an art. Drying gives green tomatoes a rich sweet-spicy flavor with a subtle acidity highlighted by the aromas of thyme and oregano. The delicate balance of salt and sugar reveals depth of flavor, while olive oil turns them into a versatile ingredient. These tomatoes perfectly complement salads, pasta, meat dishes, and even chicken broth, adding a refined touch. They can be served as an appetizer, enjoying their soft texture and concentrated taste. The simplicity of preparation and nobility of flavor make this recipe a true gem of Italian gastronomy.
1
Prepare all the ingredients.
2
Cut the tomatoes in half or quarters depending on their size.
3
Place the tomatoes on a baking sheet skin side down, sprinkle with salt, sugar, thyme, and oregano.
- Green tomatoes: 600 g
- Salt: to taste
- Sugar: 100 g
- Dried thyme: to taste
- Dried oregano: to taste
4
Send to the oven or dehydrator. Set the oven temperature to 90 degrees, convection mode, and leave for at least 5 hours.
5
The ready tomatoes should be drained of water enough to be bendable but not breakable.
6
Transfer the tomatoes to a jar, pour olive oil over them, and store in a dark cool place.
- Olive oil: to taste
7
Dried green tomatoes can be added to salads, stews, rice, and even chicken broth with noodles. Or just eat them as is, drizzled with good country oil.