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
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Sauces, Dips & Spreads
Cuisine International
Servings 4
Calories 413 kcal
- 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.