Oven-Dried Cherry Tomatoes
These tomatoes roasted in the oven explode with flavor – both sweet and tart. Slow roasting gives them an intense flavor. They can also be frozen for up to 2 months. Scatter a generous handful on green salads. Keep this as an essential recipe in your repertoire and as a variation turn the roasted tomatoes into a creamy sauce. It is excellent again with pasta or served on polenta slices. Dollops of it liven up any vegetable soup. Simply place roasted tomatoes in a saucepan. Add some vegetable broth and warm over medium heat. Add some fresh herbs of choice or a tablespoon of balsamic vinegar and some good olive oil. Cook until liquid has evaporated. Pass through a sieve for a smoother texture. And finally you can enrich the sauce by adding crème fraîche or thick Nut Milk
- 1 kg cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon each dried rosemary, thyme and basil
- Sea salt and a pinch of sugar
- Preheat oven to 200 °F /100 °C
- Lightly oil an oven rack and place it on a large oven tray.
- Cover your pan with foil to catch the drippings to eventually minimize the mess and time spent on cleaning up.
- Place tomato halves in a bowl. Sprinkle with dry herbs, salt and sugar. Drizzle olive oil over tomatoes and mix gently with hands to coat all tomatoes evenly.
- Try to arrange all tomatoes neatly, facing cut side up, so you have one layer. Bake for 2 hours, rotating rack once in a while to ensure even drying.
- Reduce oven temperature to lowest possible degree and roast for another hour. Again rotate rack. Turn oven off and let tomatoes cool in the oven completely.
- Transfer tomato halves into a bowl, cover and refrigerate. Use in any recipe that calls for oven-dried tomatoes.