Sun-Dried Tomatoes with Herbes de Provence

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

The tomatoes and oil will infuse and acquire the flavors of the added herbs and spices. Sun-dried tomatoes can be stored for about 6 months. Keep them in the refrigerator. The oil can be added to salads. The finished tomatoes significantly reduce in size, remain slightly moist, and are easily bendable. The key is not to over-dry the tomatoes to the point of being dry and brittle, meaning you shouldn't evaporate all the moisture from the tomatoes.

Ingredients

Tomatoes - 35.3 oz
Olive Oil - 10 fl oz
Flaky sea salt - to taste
Garlic - 3 cloves
Herbes de Provence - to taste
Dried Rosemary - a pinch
Lemon-Pepper Mix - to taste

Step by Step guide

Step 1

Wash and dry ripe, meaty tomatoes (preferably plum variety). Cut the tomatoes in half or quarters, remove the stems, and scoop out the seeds.

Step 2

Line a baking sheet or rack with parchment paper and arrange the tomatoes close together (they will shrink in size as they dry). Sprinkle the tomatoes with salt and pepper, and drizzle olive oil in the center of each one.

Step 3

Preheat the oven to 60–212°F. Place the baking tray with tomatoes in the oven (keep the oven door slightly ajar to allow moisture to escape more quickly). If your oven has a convection setting, you can occasionally lower the temperature and turn on the convection.

Step 4

Dry the tomatoes for about 4 to 6 hours, depending on their size.

Step 5

Remove the cooked tomatoes from the oven and let them cool.

Step 6

Pour a little oil into the bottom of a clean, small jar, add Provençal herbs, thinly sliced garlic, and then layer in tomatoes up to one-third of the jar. Drizzle with oil and continue layering tomatoes, Provençal herbs, garlic, and olive oil until the jar is filled.

Step 7

Gently press the tomatoes down, but do not crush them too much. Add a little rosemary on top, then pour the remaining oil over to fully cover the tomatoes (if they are not covered, they will spoil). Cover with a lid and place in a dark, cool spot (preferably in the refrigerator).