Oven-dried tomatoes with garlic and thyme
4 servings
360 minutes
Sun-dried tomatoes with garlic and thyme are a true gift of Italian cuisine that can add brightness to any dish. Their history roots back to the traditions of southern Italy, where sun-dried tomatoes are used in pastas, antipasti, and salads. Baked at low temperatures, they acquire a rich sweet flavor, while garlic and thyme add spicy notes. The powdered sugar rounds out the taste, and olive oil highlights their natural juiciness. These aromatic tomatoes pair wonderfully with cheese, meat, bread or simply as a standalone snack. They can be stored in oil, which adds even more depth of flavor, turning them into a versatile ingredient for culinary experiments.
1
Wash and dry the cherry tomatoes. Cut them in half or into quarters (if large).
- Cherry tomatoes: 17 pieces
2
Pour tomatoes, crushed garlic, and thyme into a bowl. Add olive oil and mix.
- Cherry tomatoes: 17 pieces
- Garlic: 6 pieces
- Thyme: 5 sprig
- Olive oil: 300 ml
3
Preheat the oven to 75 degrees in convection mode, so the tomatoes will dry faster and more evenly.
4
Place the contents on a baking sheet and sprinkle with powdered sugar.
- Powdered sugar: 2 tablespoons
5
Cook for 5-6 hours, periodically open the oven and check for doneness.
6
To store tomatoes, place them in a jar, cover with olive oil, and put in the refrigerator.
- Cherry tomatoes: 17 pieces
- Olive oil: 300 ml