Simply Delicious Sun (or oven) dried Tomato Purée
Condiment · Pesto & Pistou · Provencal Recipes · TasteEvery year when we visit the South of France, I sun dry tomatoes, and while the plump, ripe and halved plum tomatoes sit under the sun’s rays for a couple of days, I mull over the options for preserving or consuming them when they reach my preferred level of dryness. …Continue reading here
Ovendried Tomato Purée
To make a standard-sized jam jar (1 lb, 454 g), you will need 200g oven-dried tomatoes (from a kilo of fresh plum tomatoes) baked with a sprinkling of herbes de Provence.
Ingredients
- 200 gr oven-dried tomatoes from a kilo of fresh, plum tomatoes
- 120 ml extra virgin olive oil
- 1/2 tsp Salt
Instructions
- Put all the ingredients in a mini mixer and blitz them until they form a thick paste.
- You could add a handful of pitted, black olives to supplement the flavour.
- Spoon the purée into a sterilised jar and cover with a thin layer of extra virgin olive oil before sealing.
- Keep in the fridge for up to two months.
- Once opened, use within two weeks.
Notes
I particularly like to add a dollop to meaty ragus or you could spread some across a roll of puff pastry then top with sliced salami, grated gruyère and olives before baking in the oven for 20 minutes to give a crisp, flavoursome tart.
Tried this recipe?Let us know how it was!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Braised Lamb Shank with Provencal SpicesRelated Provence Articles
Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs
May 31, 2018
My recipe for Tomatoes Provençales is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a pre-dinner bite. The tomatoes filled and baked and then served as an appetizer with cocktails.…
Stuffed Zucchini and Baked Tomatoes for Vegetarians
February 1, 2021
It is common to find petits farcis, stuffed vegetables, on menus in Provence during the fall and winter months. Residents of Nice claim this dish as a local creation, part of the traditional Niçoise culinary repertoire. My versions of stuffed zucchini and baked tomatoes are suitable for vegetarian diets. These two recipes were on a …
Summer Salad: Barley Salad with Roasted Tomato and Thyme
August 11, 2017
Tender beads of barley dancing among roasted tomatoes, garlic, onions and thyme then topped with salty black olives,…
Wonderful Side Dish Tomatoes with Provençal Herbs and Goat Cheese (Bruccio) Quenelles
May 29, 2015
The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio is a fresh goat cheese from the lovely island of Corsica, you can substitute with a ricotta if you cannot find this Corsican delicacy in your local stores. …
No Comment