Recipes & Inspirations

A pesto of dried cherry tomatoes, to remember summer all year round

By drying good tomatoes, we will always have the perfect ingredient in our pantry to prepare a typical summer sauce to enjoy all year round!

Ingredients

dried cherry tomatoes
water
vinegar
Parmesan cheese
basil
oil
spices and flavourings to taste

Procedure

Preferably choose small tomatoes (datterino, cherry, Piccadilly or San Marzano), cut them in half lengthwise (about 1 cm thick) and place them in the dryer for 2 to 3 days depending on their thickness.

To prepare the pesto, soak the dried cherry tomatoes in a little hot water with a teaspoon of vinegar for about 20 minutes, then drain and dry them. Chop the tomatoes in a blender with the Parmesan cheese, basil and other herbs (garlic, capers, anchovies, olives, etc.), adding the oil. It can be stored in glass jars in the fridge for a few weeks, covered with oil.

Programme

T4-T5 for 30/48 hours