Semi-dried tomatoes
Semi-dried tomatoes are a simple yet flavorful treat made from cherry tomatoes tossed with garlic and herbs, then slowly baked until shriveled but juicy. Perfect for enhancing salads, pastas, or enjoyed as a snack, they offer a rich, intensified tomato flavor.
Cook time 90 min
Prep time 10 min
Ingredients:
2 cups cherry tomatoes2 garlic cloves
1 tsp dried oregano
1 tsp dried basil
Semi-dried tomatoes are a fantastic addition to a variety of dishes, from salads to pastas or as a simple snack. They offer an intensified flavor compared to fresh tomatoes, rich in sweetness and acidity with a slightly chewy texture. Follow this easy recipe to make your own delicious semi-dried tomatoes using cherry tomatoes, garlic, oregano, and basil.
Instructions:
- Preheat your oven to 250°F (120°C).
- Wash the cherry tomatoes thoroughly under running water.
- Pat them dry with a clean kitchen towel.
- Cut each cherry tomato in half lengthwise and place them in a large mixing bowl.
- Peel the garlic cloves.
- Finely mince or grate the garlic cloves and add them to the bowl with the halved cherry tomatoes.
- Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil to the bowl with the cherry tomatoes and garlic.
- Gently toss the tomatoes with the herbs and garlic until they are evenly coated.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the seasoned cherry tomatoes cut-side up on the prepared baking sheet, ensuring they are in a single layer and not overlapping.
- Place the baking sheet in the preheated oven.
- Bake for about 2-3 hours or until the tomatoes have shriveled up but are still slightly juicy. Note that baking times may vary depending on the size of the tomatoes and your oven, so start checking them at the 2-hour mark.
- The tomatoes should be reduced in size and slightly caramelized. They should still be pliable and not completely dried out.
- Remove the baking sheet from the oven and let the semi-dried tomatoes cool to room temperature.
- Once cooled, you can store them in an airtight container in the refrigerator for up to 2 weeks. For longer storage, consider freezing them.
Making semi-dried tomatoes at home is an easy and rewarding process that significantly enhances the depth of flavor in your meals. With minimal ingredients and a bit of time, you can create a delicious, versatile treat that can be used in a multitude of recipes. Enjoy your homemade semi-dried tomatoes and the unique taste they bring to your dishes.
Semi-dried tomatoes FAQ:
Bake the tomatoes for about 2-3 hours at 250°F (120°C). Start checking for doneness at the 2-hour mark, as baking times may vary based on the size of the tomatoes and your oven.
The tomatoes should be shriveled yet still slightly juicy and pliable. They will be reduced in size and should appear slightly caramelized, not completely dried out.
Yes, you can store semi-dried tomatoes in an airtight container in the refrigerator for up to 2 weeks. For longer storage, consider freezing them.
You can substitute other herbs like thyme or rosemary for the oregano and basil. Just use the same quantity for the best flavor results.
While cherry tomatoes are ideal for this recipe due to their sweetness and size, you can use grape tomatoes or small plum tomatoes as alternatives; just adjust the baking time accordingly.
Cooking Tips:
- Choose ripe, juicy cherry tomatoes for the best flavor.
- You can tweak the seasoning to your liking by adding other herbs such as thyme or rosemary.
- Drizzle with olive oil before baking to enhance the flavor even more.
- Store your semi-dried tomatoes in airtight containers in the refrigerator for up to two weeks.
- For extended preservation, consider packing them in olive oil and storing in the fridge or sterilizing jars for longer-term storage.
Nutrition Facts
8 ServingsCalories 11kcal
Protein 0.56g
Carbohydrates 2.51g
Fiber 0.92g
Sugar 1.22g
Fat 0.13g
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