Name: Oven-dried tomatoes
Prep time: 1 h
Cook time: 2 h
Yield: Makes 1 litre
Cuisine: Italian
Ingredients: 18 ripe plum tomatoes; sea salt; 6 cloves garlic, crushed with a little salt; 8 tbsp chopped oregano; freshly ground black pepper; extra virgin olive oil

Prepare: 30 mins to 1 hour
Cook: over 2 hours
Serve: Makes 1 litre
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

By Antony Worrall Thompson

From Saturday Brunch

Shopping list

Ingredients

plum: 18 ripe plum tomatoes
salt: sea salt
garlic: 6 cloves garlic, crushed with a little salt
oregano: 8 tbsp chopped oregano
black pepper: freshly ground black pepper
olive oil: extra virgin olive oil

Method

Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry.
Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.
Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes.

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Oven-dried tomatoes

Ingredients

Method

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