Dried tomatoes with herbs
6 servings
420 minutes
Sun-dried tomatoes with aromatic herbs are a true symphony of Mediterranean flavors. The history of this dish traces back to the traditions of Italian farmers who dried tomatoes in the sun to preserve them for months. Their rich taste is enhanced by fragrant herbs and balsamic vinegar, creating a harmony of sweetness and tanginess. They perfectly complement cheese appetizers, meat dishes, and pasta, adding a touch of summer warmth and aromatic Mediterranean spices to every treat. Sun-dried tomatoes can be used as a standalone snack or as components in sauces and salads, highlighting their exquisite flavor. This is a true culinary gem that adds richness and depth to any dish.
1
We wash the tomatoes, dry them, cut them in half, and scoop out the pulp and seeds with a spoon.
- Tomatoes: 3 kg
2
Line a baking tray with parchment paper, lightly grease it with olive oil, and place the tomatoes. Season with salt, pepper, sprinkle with herbs, drizzle with balsamic vinegar, and add a little olive oil, placing rosemary sprigs on top. Put the tray in the oven at 100 degrees for 5-6 hours (if there's no convection, you can place a wooden spoon to create a small gap for ventilation).
- Salt: pinch
- Ground black pepper: to taste
- Dried basil: pinch
- Fresh rosemary: 3 pieces
- Italian Herbs: 1 bunch
- Extra virgin olive oil: 300 ml
- Balsamic vinegar: 1 tablespoon
3
At this time, we sterilize clean jars and lids and wipe them dry. After that, we take out the tray and start placing the tomatoes in the jars. We heat olive oil for pouring. We layer: tomatoes, garlic, sprinkle with herbs, add rosemary sprigs and pour hot oil over it. Once the jars cool down, we place them in the refrigerator. We store them closed for no more than a month and open for no more than a week.
- Garlic: 2 heads
- Dried basil: pinch
- Fresh rosemary: 3 pieces
- Extra virgin olive oil: 300 ml