Makes 300g or 1 small jar

Gluten-free, vegan, dairy-free


1 vine Kubello tomatoes

2 garlic cloves

1 tbsp extra virgin olive oil

Olive oil 

fresh rosemary

sea salt & black pepper


Make your own semi dried tomatoes. They're super easy to make and they keep for months in the fridge!

Cut the Kubello tomatoes in half, and lay into an ovenproof dish. Make sure the tomatoes do not touch each other. Drizzle with

1 tbsp of olive oil, season with salt and pepper and add a sprinkle of fresh rosemary. If you don’t have fresh rosemary on hand, use dried herbs instead. Bake in the oven for 4 hours at 100C. 

Allow to cool completely before transferring to a sterilised glass jar. In the bottom of the jar, add the two peeled cloves of garlic and top with the dried tomatoes. Pour over olive oil until all the tomatoes are completely submerged.  

Tip: use these tomatoes as a bruschetta topping, as a salsa with nachos or add to mixed lettuce leaves for a fragrant summer salad. 

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©2020 by Tomeco