Sun-dried tomatoes

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Ingredients

• 2.2 lb (1 kg) cherry tomatoes
• 5 sprigs thyme
• 3 cloves garlic
• 6 leaves sweet basil
• Extra virgin olive oil
• Fleur de sel and pepper

Preparation

• Stem and chop finely sweet basil
• Peel garlic
• Crush cloves and chop very coarsely into large pieces
• Wash tomatoes and cut in quarters
• Seed tomatoes
• Place tomatoes on oven shelf after covering with parchment paper. Space tomatoes far enough apart to prevent their touching
• Sprinkle tomato quarters with pieces of garlic, thyme and chopped sweet basil.
• Dribble olive oil on all tomatoes
• Sprinkle with coarse salt and pepper
• Cook 4 hours in oven pre-heated to 200 ºF (90 °C). Tomatoes are ready as soon as thoroughly dry. Turn tomatoes at end of cooking if you notice skin side is still too moist.
• Cool; they can be stored in refrigerator and perhaps covered again with a bit of olive oil

Suggestion

• Your tomatoes will be more or less acidic depending on the season. You can now sprinkle your tomatoes with a little sugar to decrease their acidity.
• If you live in a sunny region, you can let the sun act by setting your tomatoes outdoors on a table. I think it should take at least a full day in the sun for them to dry.
• You can serve them with some mozzarella and offer a version of tomato confit mozzarella. I like them with just bread and butter with a thick layer of nice and creamy goat's cheese, with a pinch of good and crunchy fleur de sel.