Dried tomatoes in extra virgin olive oil

Dried tomatoes in extra virgin olive oilIngredients:

San Marzano tomatoes long type
Extra virgin olive oil Toscano IGP


Wash and cut the tomatoes in half lengthwise. Place them on a baking sheet with parchment paper and sprinkle with a little salt, sugar and extra-virgin olive oil Toscano IGP. Leave in oven at 120 degrees for 8-10 hours

When the tomatoes are dry, let them cool.

Potted dried tomatoes by arranging in layers with garlic and rosemary, add a little ‘extra virgin olive oil IGP Toscano. Continue with layers and finally cover them completely of extra virgin olive oil, making sure to leave 1 cm of space from the edge of the jar

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