Nothing like home made, so today I propose you a simple trick but really too good, make your own sun dried tomatoes in the oven.
Personally I love it and I take advantage of the end of the beans and tomatoes to make it pretty and keep it in jars, cool, to be able to still enjoy when tomato season is over.
Yes yes, because the tomatoes are great on sandwiches with goat cheese and arugula, a risotto, a pasta dish, in salads, paste, rice, or vegetables, or just like that, in aperitif, for the love of good food ! Tomorrow I propose you a recipe to accompany them so that they feel less lonely !
Then, all the tomatoes !
Tomato confit in the oven
Ingredients (for 2 jars)
- 1 kg of tomatoes of different varieties (the round will be more juicy and the long-type “retort of the Andes” will be more dry)
- Fresh thyme
- Olive oil
- Salt and pepper
Preheat the oven to 110°.
Wash and cut your tomatoes into quarters and arrange on a baking sheet covered with parchment paper.
Add salt and pepper and sprinkle with thyme (or other herbs depending on your taste). Pour a drizzle of olive oil on the tomatoes.
Put in the oven for 2h30 to 3 hours.
It’s as simple as that !
Leave to cool and keep cool for 10 days or longer in a jar and covered with olive oil. Can also freeze and keep for longer.