[If making dried tomatoes at home, use cherry tomatoes]
1 pack (200g) - however many you want to make
[For store bought dried tomatoes, use semi-dried tomatoes]
2 tablespoons, minced
1 pack (80-100g)
Red chili pepper
If making homemade dried tomatoes, half a pack of mini-tomatoes is good for 2 servings. It's convenient to make a lot for stock.
Remove the stem from the tomatoes, slice in half, and remove the seeds. Place on an aluminum foil covered pan, cut-side up.
Preheat an oven to 300F/150C and bake for 50 minutes to an hour. Let sit in the oven until cool. Once they're about half dried they're done!
After they are cool, store in a jar with crushed garlic and thyme. Add just enough olive oil to cover. Store in your refrigerator for up to 2 weeks. With a stock of this, you'll be able to make pasta in no time.
To prepare the pasta, add a little less than 1 tablespoon of salt to 1L of boiling water (just enough to give the water a salty flavor).
While the pasta is boiling, shred the red peppers with the seeds removed, mince the garlic, and sauté in a pan with 2 tablespoons of olive oil.
Once the garlic changes color, drop in the firefly squid and fry. Add the dried tomato and about 1 ladle of the pasta water.
About 2 minutes before the pasta boils, remove and add to Step 6. Mix everything well and after the pasta stock has been absorbed, mix in the celery leaves and it's finished!
The salt from the pasta water and the squid should provide enough flavoring. Season with salt to taste.
Addendum: If you leave the tomatoes out in the sun for half a day, you'll have solar-powered sweetness! This also shortens the baking time!
Story Behind this Recipe
I received a large amount of tomatoes that my mother grew in the summer, so I turn them into homemade dry tomatoes.
Depending on your oven and the water content of the tomatoes, the baking time may vary. Be careful not to burn them. Basically, carefully dry-roasting them at a low temperature really concentrates the delicious flavor.