Dried tomatoes
It is best to dry it at 50°C, but it is easier to do this at home using an oven. Store it in the refrigerator and use it within two weeks. It is recommended to use it in aquapazza or pasta
How to make it
1
Cut the cherry tomatoes into 6 wedges and sprinkle with salt and coarsely ground black pepper
2
Place 1 on a tray with a wire rack on top and top with thinly sliced garlic and torn thyme pieces
3
Place 2 in an oven preheated to 200°C and leave overnight with the oven door open
4
Once it has reached a semi-dry state but is still soft, it is ready. Place it in a storage jar with olive oil and store it away from air
Materials 2 people
-
- Peeled fruit tomatoes
- 3 pieces
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- garlic
- 1 piece
-
- time
- Three
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
[PR]
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