Angy's Dried Cocktail Tomatoes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

500 g cocktail tomatoes
1 tablespoon thyme, dried and rubbed
1 tablespoon basil, dried and rubbed
2 tablespoon sea salt

Instructions

Wash the cherry tomatoes, cut them in half and remove the seeds.
Place the tomatoes with the cut side up on a baking sheet lined with baking paper and sprinkle with the spices. Put in the oven preheated to 120 ° C (top and bottom heat). Leave the oven door ajar with a wooden spoon. Turn every 30-40 minutes until the edges bulge, then leave the cut side to dry for the remaining 20 minutes. After 4-6 hours, take out the tray and let it cool down.
Store the tomatoes in a jar in the refrigerator (approx. 1 week) or baste them with oil, they should be covered with oil, then they can be kept for approx. 4 weeks!
Use: with pesto, antipasti and salads!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.