Preparation: 20 minutes
Waiting time: 2 -5 hours (depends on the size of your tomatoes)
Semi-dried cherry tomatoes as well as dried tomatoes are an inherent part of the Mediterranean diet. Whether you prepare them as dinner or starter with good bread, semi-dried cherry tomatoes taste so delicious. Until now, we always bought our dried tomatoes in a supermarket or in a specialized Italian market. But last week, my boyfriend came home with 4 kg of cherry tomatoes. After we fermented 2 kg and ate 1 kg as a salad and salsa dip we started to think about what we can do with the other kilo. After some brainstorming we started to think about drying the and just 4 days later we’ve already eaten the jar. Lucky it’s market day tomorrow again.
Ingredients for 1 jar
1 kg cherry tomatoes
1 pinch of salt
1 handful of basil
Olive oil (approx 150 ml)
1 tbsp caper
optional organic lemon zest
If you use ripe tomatoes you will reach a real nice intensive taste. Tomatoes produced in your region during the summer month are in season and are being harvested in Germany.
step 1: Wash, dry and halve the cherry tomates.
step 2 :Pre-heat oven to 100 degrees. Line a baking tray with some baking paper. Mix the tomatoes in a big bowl with the salt, basil and a tbsp of oil. Afterwards place the tomatoes with the skin downward on your tray.
step 3: Slide the tray into the middle of the oven and keep the oven just a little bit open, that the humidity can escape.
step 4: No it’s time to wait. Depending on the size of your tomatoes you need to let them dry in the oven for 2 – 5 hours.
step 5: After letting your tomatoes cool down, mix them with fresh basil, capers, fresh garlic and a lemon zest and fill them into a jar. Top up with olive oil and let it relax for minimum of two days in the fridge.