For some reason, I did not get the opportunity to work with sun-dried tomatoes; every time I saw a recipe asking for dried tomatoes – I reminded myself that it was worth a try, but somehow it never happened.
Until one day, a co-worker told me she had received from a blogger-celebrity a voucher for a sandwich at the Ramat Aviv mall: Sourdough bread, sun-dried tomatoes, roquette, and some goat cheese (which I still miss – but work on a vegan version!).
At this point, the salivary glands had their say: “You bring the bread and I the rest” We quickly agreed on the terms of the deal.
To celebrate the occasion and create the right atmosphere, we wrapped the sandwiches in an old newspaper-like paper, as served in cafes.
At last, I was motivated to make homemade dried tomatoes!
I took cherry tomatoes of different colors, cut them lengthwise, placed them on a baking sheet, and sprinkled them with rosemary salt.
I baked the tomatoes in the oven for 4-5 hours on low heat, depending on the size of the tomatoes. Then, I transferred them to a jar, and the celebration began:
Enjoy and let me know how it turned out ❣️
- 1 Kg cherry tomatoes of different colors
- 1 Tablespoon rosemary salt ground salt with rosemary leaves
- Preheat the oven to 100 degrees Celsius (212 F).
- Line a pan with baking paper.
- Cut the tomatoes lengthwise and place them cut side up.
- Sprinkle the tomatoes with rosemary salt or plain salt.
- Put in the oven and bake for four to five hours – depending on the size of the tomatoes until the tomatoes are no longer wet but still moist.
- Transfer to an airtight container and keep it in the refrigerator. You can add olive oil to the jar, but it is not mandatory.