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Simply Delicious Sun (or oven) dried Tomato Purée

Sun dried Tomato Purée @pestopistou

Recipe post by PestoPistou

Every 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

Sun dried Tomato Purée @pestopistou

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.
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Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Cuisine French, Provencal

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.
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Jackie Dyer

Jackie Dyer

Jackie is a freelance Human Resources Consultant, based in the UK, and a regular visitor to France where she has a small home. A resident of Nice during the 1990s, Jackie recently started a blog called Pesto and Pistou to record all the things she loves about the food, wine and atmosphere of the Côte d’Azur and its neighbouring Italian region of Liguria. In her spare time, Jackie runs wine tasting events for small groups, having studied for wine qualifications while working for an independent wine merchant that specialises in importing French wines, including some of Provence’s most iconic gems. With a plethora of Provençal cookbooks in a library that keeps growing, she likes nothing more than to sit down with a glass of Côtes de Provence to ‘investigate all things foodie from Nice to Genoa and beyond’.

Visit Pesto & Pistou here so Jackie can tempt you with a taste of the Côte d'Azur

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