Angy`s Dried Cocktail Tomatoes

Summary

Ingredients

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

Print Recipe Pin Recipe

Instructions

1. Wash the cherry tomatoes, cut them in half and remove the seeds.
2. 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.
3. 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!
4. Use: with pesto, antipasti and salads!