15 November 2023

Dried cherry tomatoes and Pesto rosso

Main courses

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

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