Tomatoes remind me of summer and sunny days. It also reminds me of my previous life when I was training as a kitchen commis in a Michelin starred restaurant! One of my duty was to make fresh tomato petals and even though at the time, cooking was not my biggest passion (thanks to the chefs for their patience …) I still loved to make sun-dried tomatoes!
Sun-dried tomatoes can be added to your salad or as antipasti! Between you and me, the price of a jar at the supermarket is insane and on top of it, it contains additives and preservatives…
Sun-dried tomato jar is very easy to make and a must-have in your pantry!
What do we need? All we need is love and:
– A jar
– 7 big tomatoes (it depends on your jar size)
– A pinch of salt
– A pinch of pepper
– A pinch of sugar (optional)
– 1 teaspoons of Provencal herbs or sprigs of thyme and rosemary
– Olive oil
– 2 garlic cloves
– 4 basil leaves (if you have it)
Preheat the oven at 100°
Wash and dry the tomatoes, core them, slice them in half or in quarters (depending on the size of tomatoes) and remove the tomatoes pips.
+ TIPS: You may keep the pips and jus and make “pan con tomate” (it is delicious…)
Place them on the skin side down on a baking sheet with parchment paper and drizzle with olive oil, salt, pepper, and some Provencal herbs.
+ TIPS: If your tomatoes are very sour add a pinch of sugar
Bake them for 3 hours.
Let it cool off and place the tomatoes, garlic cloves, and basil leaves in the jar and cover it with olive oil. Keep the tomato jar in the fridge.
Et bon appétit!