Servings:
1
Prep time:
20
Cooking time:
150
INGREDIENTS
- - 1 kg of cherry tomatoes
- - 1 teaspoon of brown sugar
- - 1 teaspoon of cumin
- - 1 teaspoon of coriander
- - thyme
- - extra virgin olive oil
- - salt
- - garlic
- - chili powder
INSTRUCTIONS
- Preheat the oven to 150 ° C.
- Divide the tomatoes in half, arrange them in a baking tray covered with baking paper with the cut side facing up.
- Pounded in a mortar cumin and coriander. Spread on the tomatoes the obtained powder and do the same with sugar, a little salt, a little garlic and chili. Complete with a few leaves of thyme and a little olive oil.
- Bake the tomatoes for about 2 hours, until the vegetables are wilted and begin to caramelize slightly (if necessary, turn on the grill at the end for 10 ').
- Arrange the tomatoes in one or more glass jars, tightening them well. Cover them with a little oil and sterilized the jars for 30 minutes in boiling water. Once opened the jar, store in refrigerator and consumate within 2 weeks, topping up the oil so that the tomato is never in contact with air.
