Italian Sun-Dried Tomatoes
1 serving
20 minutes
Italian sun-dried tomatoes are a true gastronomic masterpiece born in sunny Italy. This simple yet exquisite method of preserving tomatoes originated in traditional Mediterranean cuisine, where fresh tomatoes were dried under the scorching sun to extend their flavor. Dried cherry tomatoes acquire a rich, concentrated taste with hints of sweetness, spiciness, and a slight tang. Balsamic vinegar and olive oil add depth, while garlic provides aromatic sharpness. These tomatoes are perfect for pasta, bruschetta, sauces, and salads, turning any dish into a celebration of Italian gastronomy. They can be stored for long periods, allowing you to enjoy a piece of sunny Italy year-round.
1
Cut the cherry tomatoes in half, then remove the green core.
- Cherry tomatoes: 250 g
2
Place the tomatoes on a baking sheet lined with parchment paper.
3
Slice the peeled garlic cloves thinly — the thinner, the better.
- Garlic: 1 head
4
Sprinkle the tomatoes with olive oil, balsamic vinegar, then season with salt. You can also top with dried basil.
- Olive oil: to taste
- Balsamic vinegar: to taste
- Sea salt: to taste
5
Place one slice of garlic on each half of the tomatoes.
- Garlic: 1 head
6
Place the baking tray in the oven. At a temperature of 50–60 degrees, the tomatoes should simmer for 10–11 hours. During cooking, the tomatoes will shrink a bit, and the garlic will darken.
7
Remove the garlic slices from the prepared tomatoes — they can be discarded, as they have fulfilled their main task.
- Garlic: 1 head
