Oven-dried tomatoes can be used to add flavour to pasta dishes, as pizza topping, in casseroles and baked dishes. This recipe is best suited to smaller varieties such as cherry tomatoes. If using larger tomatoes you may need to extend the cooking time a little.
To make this you will need:
- Olive oil
- a selection of herbs (optional)
- screw top jars
Heat the oven to 120⁰C. Cut the tomatoes in half (or quarters if they're large) and place cut side up on oven trays. Bake for 2 hours until the tomatoes are well cooked, but not completely dried out.
Pack the hot tomatoes into sterilised jars. Cover with hot olive oil and seal.
If adding herbs layer the hot tomatoes with basil leaves, slices of garlic, oregano etc.
Stored in the fridge the tomatoes will keep for several weeks.
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