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Dried Tomatoes Recipe
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, Paris
Guy Martin, Restaurant Le Grand Véfour, Paris
Flavors of France
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: 3 hours
Difficulty: Easy
Chef's Note

All kinds of tomatoes can be dried. The main thing is that the tomatoes are firm and ripe. The tomato season in France begins in spring and lasts until fall, but the best tomatoes are the summer ones that are ripened in the sun.

I recommend that "love apples" not be stored in the refrigerator, but rather in a fruit basket, to be enjoyed with a sprinkling of coarse sea salt.

Ingredients for 1 liter
- 1.5 kg (3.3 lb.) Tomatoes (plum or Roma)
- 10 g ( 2 tsp.) salt
- 4 g (1 tsp.) sugar
- Freshly ground black pepper
- 4 cloves of garlic
- 4 sprigs of thyme
- 4 bay leaves
- 1 sprig of rosemary
- 1 liter (4 cups) olive oil
  1. Blanch, peel, quarter and seed the tomatoes.
  2. Combine the salt and sugar and add a few grindings of fresh pepper. Sprinkle half the mixture onto a baking sheet covered with aluminum foil.
  3. Distribute the bay leaves, thyme, rosemary and the halved garlic cloves over top.
  4. Arrange the tomato quarters side by side on top of the seasonings and drizzle with 30 ml (2 tbsp.) of olive oil. Sprinkle with the remaining salt-sugar-pepper mixture.
  5. Cook in a 90° C (180° F) oven for three hours.
  6. Store the tomatoes by placing them in a jar with the garlic and aromatic herbs; cover with olive oil and store away from light.
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