Dried tomatoes with Provencal herbs
4 servings
360 minutes
Sun-dried tomatoes with Provençal herbs are a true embodiment of Mediterranean flavor. In Italy, they are traditionally prepared to preserve the rich harvest of ripe tomatoes and highlight their natural sweetness. Slow drying at low temperatures concentrates the aroma, making the tomatoes meaty and rich. Combined with Provençal herbs, garlic, and olive oil, they acquire depth and delicate spiciness. This delicacy perfectly complements pasta, bruschetta, meat and fish dishes, giving them a sunny taste of the Italian countryside. Each serving offers gastronomic pleasure and transports you to cozy trattorias where time slows down and flavor takes center stage.
1
Wash and dry ripe, meaty tomatoes (preferably the plum variety). Cut the tomatoes in half or quarters, remove the stems, and take out the seeds.
- Tomatoes: 1000 g
2
Line a baking sheet or rack with parchment paper and arrange the tomatoes tightly together (they will shrink as they dry). Season the tomatoes with salt and pepper, and drizzle olive oil in the center of each.
- Coarse sea salt: to taste
- Ground pepper mix: to taste
- Olive oil: 300 ml
3
Preheat the oven to 60–100 degrees. Place the tray with tomatoes in the oven (keep the oven door slightly open to allow moisture to evaporate faster). If the oven has a convection function, you can sometimes lower the temperature and turn on convection.
4
Dry the tomatoes for about 4–6 hours, depending on their size.
5
Remove the cooked tomatoes from the oven and let them cool.
6
Pour a little oil at the bottom of a small clean jar, add Provençal herbs, thinly sliced garlic, and top with tomatoes to 1/3, pour in oil, alternating tomatoes, Provençal herbs, garlic, and olive oil to fill the jar.
- Olive oil: 300 ml
- Provencal herbs: to taste
- Garlic: 3 cloves
- Tomatoes: 1000 g
7
Gently 'pack' the tomatoes without pressing them too hard, add a bit of rosemary on top, and then pour the remaining oil so that it completely covers the tomatoes (if not covered, the tomatoes will spoil). Cover with a lid and place in a dark, cool place (preferably in the refrigerator).
- Tomatoes: 1000 g
- Dried rosemary: pinch
- Olive oil: 300 ml