Dried tomatoes in olive oil



  • 2 kg of tomatoes (optional)
  • garlic
  • basil
  • rosemary (fresh or dried)
  • extra virgin olive oil
  • so, pepper
  • bay leaf
  • fresh thyme (if desired)

    2 persons portion

         4 hours                

       Refrigerator storage



Preheat the oven to 100 degrees. Wash and dry the tomatoes. Place greaseproof paper on the bottom of the baking dish. Cut the tomatoes into quarters and arrange them on the pan.
Arrange the unpeeled garlic between the tomato slices. Add salt, pepper and sprinkle with extra virgin olive oil. Place in the oven to dry for about 3-4 hours. Then turn off the oven and leave the tomatoes to cool. Arrange rosemary, chilled tomatoes and peeled roasted garlic in sterilized jars. Add one bay leaf, fresh basil leaves, fresh thyme and pour extra virgin olive to the top of the tomatoes in the end. Store in the refrigerator.





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