Don’t be intimidated by oven-dried tomatoes. It’s really easy — just takes a bit of time. Of course, you can buy sun-dried tomatoes preserved in oil, but while it’s still tomato season, it’s worth making them yourself.
- 6—7 tomatoes
- 350 g pasta (spaghetti, tagliatelle, etc.)
- olive oil
- 1 tbsp oregano
- 3 cloves garlic
- a handful of grated Parmesan (optional)
It’s simple. But you do need to plan ahead, knowing you’ll want dried tomatoes. Wash the tomatoes, cut them into 6–8 wedges, remove the seeds and juice, and place them on a baking sheet in a preheated oven. Bake for about 1.5–2 hours on the lowest setting. They’ll shrink but keep their flavor.
Boil the pasta.
In a pan, warm up some olive oil, lightly sauté the garlic, then add the dried tomatoes and oregano. Let it cook for a bit, toss in the pasta, and mix everything together.
Top with grated cheese.
Easy and delicious — and even though drying the tomatoes takes time, they hardly need any attention.
It’s simple. But you do need to plan ahead, knowing you’ll want dried tomatoes. Wash the tomatoes, cut them into 6–8 wedges, remove the seeds and juice, and place them on a baking sheet in a preheated oven. Bake for about 1.5–2 hours on the lowest setting. They’ll shrink but keep their flavor.
Boil the pasta.
In a pan, warm up some olive oil, lightly sauté the garlic, then add the dried tomatoes and oregano. Let it cook for a bit, toss in the pasta, and mix everything together.
Top with grated cheese.
Easy and delicious — and even though drying the tomatoes takes time, they hardly need any attention.
