Dried tomatoes with aromatic herbs

Dried tomatoes are a great way to preserve the summer harvest for a long time and enjoy a rich taste at any time of the year. They retain all their beneficial properties and become a great addition to various dishes, such as pasta, pizza or salads. Making dried tomatoes at home is not a difficult process, but it does take time and patience.

To prepare dried tomatoes, you will need 1.5 kg of ripe tomatoes, 1 tsp of thyme and oregano, a head of garlic, coarse salt and pepper, and 1/2 cup of olive oil. It is important to choose ripe and fleshy tomatoes so that they are as juicy and tasty as possible.

The first step is to cut the tomatoes into halves or quarters, depending on their size. You can leave the seeds, but many people prefer to remove them so that the consistency of the tomatoes is denser. I prefer not to remove the seeds, as they add additional flavor and texture. Place the tomatoes on a baking sheet skin side down, sprinkle with coarse salt and aromatic herbs - thyme and oregano. Place a head of garlic on the baking sheet next to it, cutting off the top so that the cloves are visible.

Preheat the oven to 100°C and place the baking sheet with the tomatoes and garlic. Dry them for about 4 hours, checking the process and slightly increasing the time if necessary. After that, turn off the oven and leave the tomatoes inside to cool and dry completely.

When the tomatoes have cooled, transfer them to a sterilized jar. Place the baked garlic cloves, squeezing them out of the skin, and pour olive oil over the tomatoes so that they are covered in oil and have a richer taste. Leave the jar in a dark place for a few days to infuse.

Dried tomatoes can be used in a variety of dishes. They can be added to pasta, used to make sauces, and also added to salads or as a filling for sandwiches. They also make a great snack, especially when paired with olive oil and fresh bread.