Homemade Sun-Dried Tomatoes
Every week we get a veg box delivered and sometimes there's a bit of a surplus when we've been eating out or digging meals out of the freezer. This week we seemed to have tomatoes coming out of our ears and I saw that as the perfect opportunity to make one of my all time favourite snacks - sun-dried tomatoes.
As is always the case, anything homemade simply cannot be beaten and once you've tried this ridiculously easy recipe you won't buy sun-dried tomatoes again. Extra juicy and packed full of the flavours of the Mediterranean, these mouthfuls of joy are to die for. I like to serve them as pre-dinner nibbles or tossed into a salad but really they work wonderfully in almost anything - pasta dishes, stews, chopped into couscous, risottos: the list is endless.
Homemade Sun-Dried Tomatoes
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
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 sterilised kilner jar or a tupperware pot and cover with extra virgin olive oil. Use in any recipe that requires sun-dried tomatoes or simply eat as a snack.
As is always the case, anything homemade simply cannot be beaten and once you've tried this ridiculously easy recipe you won't buy sun-dried tomatoes again. Extra juicy and packed full of the flavours of the Mediterranean, these mouthfuls of joy are to die for. I like to serve them as pre-dinner nibbles or tossed into a salad but really they work wonderfully in almost anything - pasta dishes, stews, chopped into couscous, risottos: the list is endless.
Homemade Sun-Dried Tomatoes
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
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 sterilised kilner jar or a tupperware pot and cover with extra virgin olive oil. Use in any recipe that requires sun-dried tomatoes or simply eat as a snack.
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