Rustic, oven baked, Semi-Dried Tomatoes are the best salad topping or even served as a table side snack, that you’ll soon find addictive! Simple to prepare and then just left to dry out in your kitchen oven.
I use small cherry tomatoes, keeping them the same size where possible, brushed with olive oil and seasoned with fine salt and an array of optional dried herbs including thyme, basil and oregano, bringing the Italian flavors home.
To make Semi-Dried Tomatoes, you will need the following ingredients:
Spread the tomato halves, cut sides facing up, over a baking sheet lined with parchment paper.
Lightly brush with olive oil and season with salt. (Herbs are added later to avoid getting burnt).
Preheat oven to 300 °F.
Bake tomatoes in preheated oven for 1 hour before adding the herbs, then sprinkle thyme, basil and oregano over. Continue baking for another 1 hour until semi-dried. If using tiny tomatoes, you may need less time.
Serve right away and if not, turn off the oven and let the tomatoes rest inside, for half an hour, to dry out any residual heat.
Store in the refrigerator for up to a few days.
These Sun-Dried Tomatoes are going to be your next, best, quick snack, I just know it. Who needs got buy these things when you can prepare your own, freshly homemade! Tell us what your favorite herbs are to use and tag #cookmerecipes online and in your posts.
Gluten Free Recipes
Low Cholesterol Recipes
Spicy Recipes
Vegan Recipes
Vegetarian Recipes
