Dried Small Tomatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g cocktail tomatoes, firm oblon sweetness (approx. 5 cm lon)
- 1 teaspoon sugar, brown
- 5 clove (s) garlic, pressed down
- olive oil
- Salt, (fleur de sel)
- Pepper, black, freshly ground
- rosemary
Print Recipe
Pin Recipe Instructions
- The tomatoes are halved at the base of the stem. (The base of the stem was so tiny on the variety I used that it didn`t need to be removed.)
- Brush a baking sheet lightly with olive oil. Put the halved tomatoes on top with the cut surface facing up. Sprinkle fleur de sel over it from the wrist (simple salt is certainly also possible), the sugar and the pepper. The rosemary is roughly chopped and also sprinkled over it. Spread the pressed garlic cloves between the tomatoes.
- Drizzle everything with a little olive oil.
- Preheat the oven - and this is how I did it: 75 degrees circulating air: 30 minutes, middle rail. Then downshifted to 60 degrees, an hour, at most. A wooden spoon is stuck in the door all the time so that the moisture can escape.
- Of course, you have to plan more time with larger tomatoes. With these little ones, be careful not to keep it too hot for too long.
- After the tomatoes had cooled down really well, I put them in glasses with the rosemary and garlic and topped up with good olive oil. Pound the glasses a bit so that the air bubbles come up. Screw it on and put it in the refrigerator.
- How long can it be kept? A couple of weeks, for sure.
- My first use was:
- as a filling for small veal rolls. But they also taste good on their own on bread or as tapas in a bowl. Or as a pizza topping, in salads and with spaghetti sauces or in the bread bakery.
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