I really love dried tomatoes!
And whenever I get the chance to make them myself, I am thrilled.
This year I had plenty of cherry tomatoes and an even smaller variety called „Gelbe Johannisbeere“ (translates as yellow currant). They are really the size of red currants, only in bright yellow, and they taste like tomatoes.
When making dried tomatoes, I find it quite difficult to catch the right moment, before the tomatoes are too dried out.
So this time I made only semi-dried tomatoes. Which means, they are already more intensive in the flavor and sweeter, but you still have to keep them in the fridge.
This is what I did:
- 500 g cherry tomatoes or other small varieties (or enough to fit on your baking tray)
- 2 Tbsp olive oil
- 3-4 sprigs of thyme, leaves picked
- pepper & fleur de sel or malodon salt cristals
First preheat your oven to 100°C.
Then wash and pat your tomatoes and the thyme dry.
Cut the tomatoes in half and put them on a baking tray, cut side up.
As you can see on my photograph, I used a tarte pan, because I didn’t have enough tomatoes to cover a big baking tray.
Now sprinkle with the thyme leaves, pepper and salt and drizzle the oil over the tomatoes.
Put the tray in the oven and let cook for at least 3 hours.
I usually turn off the heat after three hours and let the tomatoes sit in the oven until the next morning.
If you think they need some more time, just turn on the oven again, or after the three hours, let them cook longer.
They should be nicely dried on the cut side but still moist in the center.