Semi Dried Tomatoes in Olive Oil

September 04, 2015
Condiments Condiments Tomatoes Tomatoes

Lately I have been obsessed with semi-dried tomatoes in oil. Sweet and garlicky with a nice hint of basil. They have become my new thing, I simply love them. I think they would be perfect in almost any dish.

You can toss them in pasta, have as a side of an omelet, or on top of a open, goat cheese sandwich.  You name it! I've had them also in a burger and with veggie fritters. Basically, sky is the limit!

RECIPE

Makes 2 small jars
2-3 hours
  • 500g small organic tomatoes (Roma or cherry tomatoes are the best)
  • few cloves of garlic (its really up to you), peeled
  • dried basil
  • salt
  • organic extra virgin olive oil
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METHOD

  1. Preheat your oven to 125'C (no fan). Line baking tray with a parchment paper.
  2. Cut the tomatoes in half and place them skin side down on the prepared tray, sprinkle with salt and basil . Roast them for 2-3 hours, depending on the size of the tomatoes you chose. Let the steam out of the oven every 30 min.
  3. When done, the tomatoes should have lost half of their size, they will be dry around the edges but still soft in the center (see photo below).
  4. Remove from the oven and let them cool slightly.
  5. Place tomatoes along with garlic in the jar and cover with olive oil. Store in the fridge.

(left) tomatoes before roasting, (right) 2 hrs after

Apparently they keep for months, but these stuff is so addictive that they never last more than 2 weeks in my fridge!

RECIPE

Makes 2 small jars
2-3 hours
  • 500g small organic tomatoes (Roma or cherry tomatoes are the best)
  • few cloves of garlic (its really up to you), peeled
  • dried basil
  • salt
  • organic extra virgin olive oil
PRINT IT

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