*Tomato time!

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Summer is THE time to enjoy this fantastic fruit (yes, it is a fruit, botanically speaking ). Add them to your salads, turn them into soups or just bite on a juicy, ripe one like an apple.ג€¨ When in season, I like to slowly roast plum cherry tomatoes in my oven.
And here is how you do it:
Wash and half a box (or two) of ripe plum cherry tomatoes, arrange on a baking tray lined with baking parchment, cut side up, season with salt and pepper, sprinkle with a pinch of raw cane sugar to enhance their flavor, sprinkle a little Italian herb mix if you like and drizzle with some olive oil. Place in an oven and bake on a low temperature (90-100 celsius degrees) for at least 4-5 hours. You want to get a semi dry but still soft and moist product. When cooled down, transfer to a glass container to keep in the fridge for a week. You can add extra oil to the container as a preservative and some fresh herbs for flavor. Now you have delicious freshly dried tomatoes to top your salads, pastas or sandwiches.

<a class=”img” href=”https://galitskitchen.com/wp-content/uploads/2014/10/image23.jpg”><img class=”size-medium wp-image-77″ src=”https://galitskitchen.com/wp-content/uploads/2014/10/image23-640×478.jpg” alt=”Dried tomatoes, home made” width=”640″ height=”478″ /></a> Dried tomatoes, home made

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Ingregients

Tomatoes
salt

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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