Semi-dried tomatoes

Cooking Vegetarian Semi-dried tomatoes

Homemade antipasto gives barbecues, dinner parties, picnics, and even sandwiches that special touch. You can enjoy this Mediterranean classic in so many ways!

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Wash a 2 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry.
  2. Preheat oven to 130°C/110°C fan-forced. Place tomato, cut-side up, on a wire rack over a baking tray. Season with salt and pepper. Sprinkle with garlic, oregano and basil.
  3. Bake for 1 hour 30 minutes or until tomatoes have collapsed. Cool in oven with door ajar. Spoon into prepared jar. Add oil to cover tomatoes. Seal jar. Refrigerate.

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500g cherry tomatoes, halved
1 garlic clove, halved, thinly sliced
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
Extra-light olive oil

Adv

Autors
Preparation time
10
Cooking time
1:30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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