Dried Cherry Tomatoes
Take cherry tomatoes of different colors, cut them lengthwise, place them on a baking sheet, sprinkle with rosemary salt, and bake on low heat for a few hours. Transfer to a jar, and keep them in the fridge. These dried cherry tomatoes are delicious in Spaghetti Aglio e Olio, vegan butter, vegan cream cheese, or a sandwich - anything goes!
Ingredients
- 1 Kg cherry tomatoes of different colors
- 1 Tablespoon rosemary salt ground salt with rosemary leaves
Instructions
- 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.
- These dried cherry tomatoes are delicious in sandwiches, pasta, vegan butter, vegan cheeses, etc.
Notes
This recipe is taken, with a few adjustments from Efrat Moskovitch's Blog
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