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!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
A Fig and Tomato Salad Combining the Flavours of Summer in Provence
August 1, 2018
This simple salad recipe combines slightly tart tomatoes with sweet, fresh figs (from your own tree if you are lucky enough). The figs counter-balance the acidity in the late-season tomatoes, and the cheese although optional adds some extra, creamy roundness to the flavours.…
Fresh Summer Flavours in a Tomato Goat Cheese Tart
July 20, 2018
In this simple tart I combine fresh, tasty tomatoes and local goat cheese. This one of my favourite savoury tarts when tomatoes are in season. It’s quite easy, served with a nice green salad…
Braised Lamb Shank with Provencal Spices
October 10, 2016
Roasted lamb shanks with tomatoes and olives, spiced with traditional herbs and a few non-traditional ones such as citrus and paprika.…
Provencal Poischichade and Other Easy Appetizers
October 14, 2019
This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades. Pick a commonly used ingredient …
No Comment