Sundried cherry Tomatoes

Sundried cherry Tomatoes

The type of tomatoes will affect the cooking time, the larger and juicier the tomatoes are, the longer they will take to concentrate the flavour.
No ratings yet
Course Side Dish
Cuisine Irish
Servings 1 jar


  • 500 g cherry tomatoes sliced or kept whole
  • 6 sprigs rosemary
  • 4 sprigs thyme
  • 4 cloves garlic crushed
  • 100 ml olive oil
  • Salt and pepper


  • Place the sliced tomatoes in an even layer on a roasting tray.
  • Add the garlic cloves, rosemary, thyme. Drizzle with some olive oil and season well with salt. It will help give extra fragrance to the tomatoes.
  • Cook at 80-to120˚C depending on the time available 3-5 hours or until desired concentration / dehydratation is reached.
  • Turn off the oven and let the tomatoes cool in the oven.
  • Place the cooled tomatoes in a jar and cover with oil.
  • Transfer in the fridge and store for a month or so maximum.
  • Use them , crushed over a slice of bread and goat cheese, in a pasta dish …
Keyword irish, Kevin Dundon, preserve, summer, tomatoes

Love this recipe? Why Not share it!