All the taste and sun of summer in a jar !!
Dried cherry tomatoes
- 1,5 kg (3 lb) of cherry tomatoes
- Fleur de sel
- Raw sugar
- Thyme & rosemary
- Olive oil
- Garlic cloves
Wash, dry and cut the cherry tomatoes in half. Spread on a baking paper on the baking sheet.
Add a few garlic cloves, sprinkle with thyme, rosemary, Fleur de sel and a little bit of raw sugar. Drizzle with olive oil, mix gently.
Spread again and bake in oven 5h at 80°C (180°F). Poor the tomatoes (which stay a little bit soft) in jars, cover with olive oil and close. Conservation is about 4 months. For a longer conservation, boil the jars in water for 1h30, then let cool down in water.
Set aside in the fridge after the opening.
Pesto rosso for 6 people
- 250g (8 oz) of dried cherry tomatoes
- 250ml (1 cup) of olive oil
- 80g (3 oz) of grated parmesan
- 12 fresh basil leaves
- 50g (2 oz) of pine nuts
- 2 or 3 garlic cloves
- 2 tbsp of balsamic vinegar
Mix all the ingredients.
Add a little bit of the pasta cooking water to the mixture (about 4 tbsp).
Mix with the drained pastas and add a few dried cherry tomatoes before serving.
Assiette : Sol @ Bernardaud