Homemade Sun-Dried Tomatoes with Garlic and Rosemary

1 serving

135 minutes

Homemade sun-dried tomatoes with garlic and rosemary are a true delight of Italian cuisine, capturing the spirit of the sunny Mediterranean. Sun-dried tomatoes have a concentrated sweet-spicy flavor enriched with the aromas of garlic and fresh rosemary. Their silky texture pairs perfectly with olive oil, making them a versatile addition to pasta, bruschetta, or antipasti. This recipe originated as a way to preserve the summer harvest of tomatoes, allowing enjoyment of their rich flavor year-round. Low-temperature baking helps reveal the natural sweetness of the fruits, while garlic and rosemary add a unique zest. Store them in oil for an aromatic base for many dishes, turning any meal into a gastronomic celebration.

Energy value per serving

• Calories: 151.1
• Proteins: 7.5g
• Fats: 1g
• Carbohydrates: 29.4g

Ingredients

• Garlic: 1 pc
• Rosemary: 1 sprig
• Cherry tomatoes on a branch: 600 g
• Brown sugar: pinch
• Olive oil: to taste
• Salt: pinch

Cooking steps

1. Peel the garlic and slice it into thin rounds. Remove the rosemary leaves from the stems.

   Required ingredients:

   • Garlic: 1 piece
   • Rosemary: 1 sprig

2. Cut the tomatoes in half lengthwise and place them on a parchment-lined baking sheet. Sprinkle with salt and sugar.

   Required ingredients:

   • Cherry tomatoes on a branch: 600 g
   • Salt:  pinch
   • Brown sugar:  pinch

3. Place a slice of garlic on each half of the tomato. Sprinkle the tomatoes with rosemary leaves, drizzle with olive oil, and place in a cold oven.

   Required ingredients:

   • Garlic: 1 piece
   • Rosemary: 1 sprig
   • Olive oil:  to taste

4. Set the temperature to 80 degrees and turn on the oven, preferably in convection mode, for 2 hours, periodically opening the oven to let out excess steam. Cool down and store in the refrigerator in olive oil.