Saturday, December 2, 2017

DIY Oven Dried Tomatoes


More a technique than a recipe, but really one that you should try yourself. Oven dried tomatoes or 'Pomodori secchi' as the Italians call them, are a real treat. Of course you can buy them in all kinds of variants and qualities in the supermarket these days. Some of them are really quite nice and taste good. But we want more than good - we want Great Taste! So let us take you through how to make DIY oven dried tomatoes.


Ingredients

~1 kg Roma tomatoes
~50 ml Extra virgin olive oil (more if needed)
1 head of fresh garlic
1/2 tsp Herbes de Provence (dried)
1/2 tsp Oregano (dried)
1 tsp granulated sugar
some sprigs of fresh thyme
Coarse sea salt
Freshly ground black pepper

For this recipe Roma style tomatoes are preferred. Alternatively, you can use other firm, fleshy tomatoes but not the juicy variaties.

Begin by washing your tomatoes and then use a paring knife to carefully remove the stems.



Cut the tomatoes in half and remove the seeds using a teaspoon.
After removing the seeds, cut into quarters.
Line a baking tray with aluminium foil and spread the tomatoes evenly, skin side down.

Sprinkle with dry herbs, sugar, salt and pepper.
Drizzle with good quality olive oil and spread fresh thyme (no need to remove stems).
Crush garlic cloves gently with the palm of your hand and distribute over the tray.

Use some dried lavender if you have it. This will add incredible flavor. But be sure to use the culinary lavender, not the one that is intended to give a nice scent your drawer of socks.

Now bake -or rather dry- for 4 hours in your convection oven at 100°C (conventional oven at 120°C). When finished, leave in your oven to cool down.

Time to pour a good glass of wine, read a good book or watch more of our recipes!









Optional: remove the skin once the tomatoes are cooled to room temperature. The skin comes off very easy.



The end-result: a plate full of little tomato flavor bombs that are hard to describe. Packed with sweet, tangy, meaty umami flavors.

They will keep like this in an air tight container in your fridge for several days.





Use them with your salads, sauces, pizza's. pasta's. sandwiches, etc. etc... But use them with caution, they are very strong in flavor...


Or store them in a mason jar with some fresh herbs a clove of fresh garlic and topped with olive oil.










A wonderful home-made gift for the holiday saison:
Pomodori secchi sott'olio.

Enjoy!









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