Usuba
Dried Tomatoes with Herbs de Provence
Meaty tomatoes slowly dried in the oven with olive oil, garlic, and aromatic herbs. A versatile appetizer and ingredient for salads, pizza, and baked goods.
- Total
- 210 min
- Standard serving
- 313.4 g
Ingredients
Total 4
Instructions
- 1
Step 1
If the tomatoes have thick tough skin, peel them. Make cross-shaped cuts in the skin with a sharp knife, dip them in boiling water for 30 seconds, then immediately into cold water. The skin will come off easily.
- 2
Step 2
Cut the tomatoes into 4–6 pieces depending on their size. Using a sharp spoon, remove the core and seeds.
- 3
Step 3
If the tomatoes are not sweet enough, sprinkle them lightly with sugar.
- 4
Step 4
Line a baking sheet with parchment paper and arrange the tomato slices.
- 5
Step 5
Mix olive oil with Provençal herbs and minced garlic. Drizzle this mixture over the tomato wedges.
- 6
Step 6
Place the baking sheet in an oven preheated to 100 °C. Dry the tomatoes for 3–4 hours.
- 7
Step 7
Place the finished slices in a jar and pour a small amount of olive oil over them for storage.
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