Sun-dried tomatoes with sea salt
4 servings
360 minutes
Sun-dried tomatoes with sea salt are a true embodiment of Italian culinary tradition. They are a simple yet exquisite way to preserve the taste of summer by transforming juicy tomatoes into a rich, aromatic delicacy. Their sweet and slightly tangy flavor perfectly complements the depth of Provençal herbs and the light saltiness of sea salt. Sun-dried tomatoes are used as appetizers, additions to pasta, risotto or meat dishes, and also make a wonderful base for sauces. Slow roasting in the oven preserves their rich flavor and gives them softness, while olive oil not only extends shelf life but also makes the texture tender and velvety. In Italy, they are often added to antipasti or used in fragrant bruschettas, conveying the warmth of Mediterranean cuisine.
1
Wash and dry the tomatoes
- Tomatoes: 1 kg
2
Cut in half and remove the core
3
Place on a baking sheet, sprinkle with spices, drizzle with oil
- Sea salt: to taste
- Provencal herbs: to taste
- Olive oil: to taste
4
Slow cook in the oven at 90°C for about 5 hours
5
Place the prepared tomatoes in a jar and pour oil over them
- Olive oil: to taste