- Rinse the dried chanterelles and soak them in 200ml water in a covered bowl for 30 minutes. Save the brewing water
- Finely chop the garlic, shallots and herbs.
- Score the skin of the tomatoes from the bottom side in a cross pattern with a knife. Then blanch the tomatoes briefly in boiling water and then rinse with cold water. Peel off the skin and quarter the tomatoes. Remove the seeds and drain the tomatoes on a cloth.
- Preheat the oven to 100°C. Place the tomato quarters, skin side up, in a baking dish and season with salt, sugar and pepper. Add garlic and herbs to the tomatoes. Drizzle everything with a little olive oil and cook in the oven with a fan for about 45 minutes. After about 35 minutes, add the peeled almonds and let them cook for 10 minutes.
- Sauté the chopped shallots in a pan with a little olive oil and season with salt and pepper.
- Serve the fermented tomatoes in portions with the chanterelles and shallots and drizzle with lemon juice to taste
