Homemade Sun-Dried Tomatoes with Garlic and Rosemary
1 serving
135 minutes
Homemade sun-dried tomatoes with garlic and rosemary are a true delight of Italian cuisine, capturing the spirit of the sunny Mediterranean. Sun-dried tomatoes have a concentrated sweet-spicy flavor enriched with the aromas of garlic and fresh rosemary. Their silky texture pairs perfectly with olive oil, making them a versatile addition to pasta, bruschetta, or antipasti. This recipe originated as a way to preserve the summer harvest of tomatoes, allowing enjoyment of their rich flavor year-round. Low-temperature baking helps reveal the natural sweetness of the fruits, while garlic and rosemary add a unique zest. Store them in oil for an aromatic base for many dishes, turning any meal into a gastronomic celebration.
1
Peel the garlic and slice it into thin rounds. Remove the rosemary leaves from the stems.
- Garlic: 1 piece
- Rosemary: 1 sprig
2
Cut the tomatoes in half lengthwise and place them on a parchment-lined baking sheet. Sprinkle with salt and sugar.
- Cherry tomatoes on a branch: 600 g
- Salt: pinch
- Brown sugar: pinch
3
Place a slice of garlic on each half of the tomato. Sprinkle the tomatoes with rosemary leaves, drizzle with olive oil, and place in a cold oven.
- Garlic: 1 piece
- Rosemary: 1 sprig
- Olive oil: to taste
4
Set the temperature to 80 degrees and turn on the oven, preferably in convection mode, for 2 hours, periodically opening the oven to let out excess steam. Cool down and store in the refrigerator in olive oil.