How to use your ovendried tomatoes

Never put tomatoes in the fridge, because they loose a lot of flavor. Put them in a visible position and inspect them regularly. It would be sad to find ‘rotten tomatoes’, because there are so many ways to prepare them. Drying them in the oven is one of those methods, and it’s a wonderful way to intensify their flavor. Halve them, put on baking paper (skin below), add a drizzle of oil, some herbs, some salt, sugar and pepper, even some garlic and bake in the oven for 20-30 mins at 140-160. At a lower temperature, the drying proces takes longer, and you need to leave the oven door a bit open to eliminate the humid vapors to dry the tomatoes even more.

Mix 400 grams of ovendried tomatoes, 1 spicy little pepper, 4 garlic cloves, 2 table spoons almonds, 40 grams of fresh basil, 40 grams of parmigiano or old pecorino in the blender. Add pepper and salt. Boil 140 grams of whole grain pasta. Mix pasta, tomato pesto and finish with a drizzle of good olive oil, some extra cheese and fresh basil. Buon appetito!


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