Dried tomatoes with Provencal herbs and thyme
4 servings
270 minutes
Sun-dried tomatoes with Provençal herbs and thyme are a true gastronomic treasure of the Mediterranean. This recipe originates from traditional vegetable preservation methods, allowing enjoyment of their flavor year-round. Slowly baked at low temperatures, the tomatoes acquire a rich sweetness with a slight tanginess highlighted by an aromatic blend of Provençal herbs, garlic, and thyme. Olive oil adds a velvety texture to the dish while spices create a harmonious bouquet of flavors. Sun-dried tomatoes perfectly complement pasta, salads, meat and fish dishes and make an exquisite snack with cheese and wine. This is not just a recipe — it’s an art of preserving the taste of summer in every jar.
1
Wash the tomatoes, dry them, cut them in half, removing the stem.
- Tomatoes: 1500 g
2
Line the baking tray with parchment paper. Place the tomatoes cut side up, season with salt and pepper.
- Coarse sea salt: to taste
- Mixed peppercorns (four peppers): to taste
3
Water the tomatoes with olive oil. Bake at 150 degrees for about 4–4.5 hours with the oven door slightly open.
- Olive oil: 6 tablespoons
4
Pour oil at the bottom of the jar, add Provençal herbs, garlic, and top with tomatoes, then fill the jar by alternating layers.
- Olive oil: 6 tablespoons
- Herbes de Provence: to taste
- Garlic: 2 cloves
- Tomatoes: 1500 g
- Olive oil: 6 tablespoons
5
Close with a lid and store in a dark, cool place (preferably in the refrigerator).
