Pantry / RICETTI
Maltese-style dried tomatoes
Tomatoes slowly dried with salt and marjoram.
◷ 310 min / 12 servings
Method
- Heat oven to 110°C, or 90°C fan. Line two trays and oil lightly.
- Halve tomatoes lengthways and place cut-side up.
- Sprinkle salt, sugar and marjoram. Dry 4–5 hours, rotating trays, until leathery without visible juice.
- Cool and keep airtight in the fridge up to 4 days or freeze.
✳ From the kitchen
Traditionally sun-dried; this oven method is for home use. Do not store in oil at room temperature.
Tradition reference
Savina · Traditional Gozitan foods and confections ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.