Oven-dried tomatoes
4 servings
240 minutes
Oven-dried tomatoes are a refined gift of French cuisine that allows the full depth of ripe tomato flavor to shine through. This preservation method has been known since ancient times when chefs sought to preserve summer's bounty for long months. Tomatoes are slowly baked at low temperatures, losing moisture and gaining a rich, sweet-umami flavor with hints of fresh herbs and olive oil. They can be used as a snack, added to pasta, salads, or served with cheese and baguette. The simplicity of preparation combines with the elegance of taste, turning this recipe into a true culinary masterpiece to enjoy year-round.
1
First, the tomatoes need to be washed and dried.
2
Then we cover everything with olive oil (literally a tablespoon) so the skin doesn't dry out completely.
- Extra virgin olive oil: 100 ml
3
We cut the tomatoes in half or quarters. If there are many seeds and little flesh, it's better to remove the seeds; otherwise, all the water will evaporate and there will be no taste left - only seeds will remain. Therefore, you should choose meaty and firm tomatoes.
- Tomatoes: 1 kg
4
Place the tomatoes on a baking sheet lined with parchment, set the oven to 100 degrees with convection, and leave it for 4-5 hours with the door slightly open. If it's a gas oven, there's a high risk of cooking the tomatoes, so decide for yourself.
5
Once everything cools down, we take it out of the oven, let it cool, layer it in a jar sprinkled with aromatic herbs. We pour in a mixture of olive oils and leave it to steep for a week or so.
- Refined olive oil: 100 ml
- Extra virgin olive oil: 100 ml
- Dried oregano: to taste
- Dried thyme: to taste
- Dried basil: to taste
6
You can optionally add a clove or two of garlic to the bank - it definitely won't be worse!