Dried cherry tomatoes<\/strong><\/p>\n <\/p>\n Wash, dry and cut the cherry tomatoes in half. Spread on a baking paper on the baking sheet.<\/p>\n 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.<\/p>\n Spread again and bake in oven 5h at 80\u00b0C (180\u00b0F)<\/em>. 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.<\/p>\n Set aside in the fridge after the opening.<\/p>\n<\/div>\n Pesto rosso for 6 people<\/strong><\/p>\n <\/p>\n Mix all the ingredients. Mix with the drained pastas and add a few dried cherry tomatoes before serving.<\/p>\n <\/p>\n\n
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\nAdd a little bit of the pasta cooking water to the mixture (about 4 tbsp).<\/p>\n