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


  • 200 gr oven-dried tomatoes from a kilo of fresh, plum tomatoes
  • 120 ml Extra virgin olive oil
  • 1/2 tsp Salt


  • 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.


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!