Make Spanish-inspired dried tomatoes with cumin and olive oil. Serve these concentrated, savoury tomatoes as a snack, with fresh cheese or on garlic toast.
Preheat your oven to 300°F. the tomatoes and cut them in two. Place them face up on an oven tray covered with parchment paper.
Sprinkle with salt, sugar, and cumin, then the olive oil.
Place in the oven for 2 to 2 ½ hours checking on them regularly until the tomatoes are dried out but still moist.
Allow cooling for 30 minutes before serving.
Eat the tomatoes as is, with fresh cheese, or on a slice of toasted bread rubbed with garlic.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
