Dried Cherry Tomatoes
by
Oliver Gross
Cherry tomatoes seasoned with fresh herbs and dried in the oven. Great with salads or as a filling for pizzas and sandwiches.
You can use tomatoes of different colors for a more vibrant result.
- Level
Beginner
- Cooking
2h+
- Overral
2h+
- Ready
Cherry Tomato
2 cupsRosemary
1 sprigThyme
1 sprigOregano
1 sprigBlack Pepper
to tasteExtra Virgin Olive Oil
to tasteSherry Vinegar
1tbspSalt
to taste
Equipment
Parchment Paper
Cherry Tomato
2 cupsRosemary
1 sprigThyme
1 sprigOregano
1 sprigBlack Pepper
to tasteExtra Virgin Olive Oil
to tasteSherry Vinegar
1tbspSalt
to taste
Equipment
Parchment Paper
Dried Cherry Tomatoes
Oliver Gross
Preheat the oven to 80°C or the lowest temperature possible. If you have a convection oven, turn on the fan
Rinse 2 cups of cherry tomatoes. Trim ends and cut in half. Reserve in a container
Pick the leaves from 1 sprig of rosemary and 1 sprig of thyme
Pick the leaves from 1 sprig of oregano and chop the herbs coarsely
Add the herbs to the cherry tomatoes and season to taste with salt and black pepper
Dress the tomatoes well with extra virgin olive oil and add 1tbsp of sherry vinegar. Mix to combine
Spread the tomatoes on an oven tray lined with parchment paper so they are evenly spaced and all standing up. Drizzle the leftover oil and herbs from the bowl over the tomatoes
Leave the tomatoes in the oven for 2h until wilted and partially dry. The dried cherry tomatoes are ready
Enjoy it in salads and sandwiches!