Dried cherry tomatoes and Pesto rosso

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