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
Print Recipe
Pin Recipe 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!
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