I love sun-dried tomatoes, so this recipe involves oven drying the little Roma tomatoes. A big, huge tray of them, slowly roasted in a very low oven. And it’s so easy.
Servings 2cups
Total Time 3 hourshrs
Ingredients
500gmini Roma tomatoes or globe tomatoescut in half lengthwise
Cut the tomatoes in half lengthwise and place them cut-side up, tightly packed, into a roasting pan
Sprinkle them lightly with some coarse salt and 2 teaspoons of caster sugar, then drizzle a little olive oil over the top
Bake for 3 to 5 hours (depending on how dry you’d like your tomatoes) and check after each half-hour
Pack into sterilised bottles and fill with olive oil (or any other vegetable oil if you prefer) to cover, making sure you’ve released all the bubbles by using a wooden skewer and lightly tapping the bottle on a board
Seal and enjoy
Notes
Once opened, keep the bottle refrigerated and take it out of the fridge a little while before serving. Now, this is where the genius in you comes out. You can add garlic, chillies, feta cheese, basil, mixed herbs, lemon rind, or whatever your imagination allows. No matter what your choice, there are so many ways you can use these tomatoes: in a salad, over chicken, as part of a tapas tray, with steamed green beans, you name it. Apart from this, the oil itself can be used in your everyday cooking or in a salad dressing as well.
Course: Sides
Keyword: condiments, oven dried, preserves, Roma tomatoes, sides, tomatoes