Homemade oven-dried tomatoes

Vegetarian

Servings

2 jars

Preperation

15 minutes

Cooking

3–4 hours at 100°C

Waiting

1 kg cherry tomatoes 2 tsp salt 1 tsp sugar 1 garlic clove (thinly sliced) 1 tsp dried thyme small sprig of rosemary (finely chopped) Olive oil for preserving

Cut the cherry tomatoes in half.

Place them cut-side up on a baking tray lined with parchment paper.

In a bowl, mix the salt, sugar, thyme, rosemary, and sliced garlic.

Sprinkle the mixture over the tomatoes.

Bake in a preheated oven at 90–100°C (fan) for 2–3 hours until dry but still soft.

Once cooled, transfer to jars and cover with olive oil.

Store in the fridge for 2–3 weeks.

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