We had a surfeit of tomatoes in our new veggie garden this year. Evidence of said glut:
What to do with so many tomatoes? Well one day I just roasted some tommies with lemon thyme, salt and pepper, popped on buttery toast and drizzled with extra virgin olive oil:
But I still had ooodles of tomatoes left over. So I found a recipe for oven dried tomatoes on purplefoodie.com which worked really beautifully. I actually didn’t use garlic but that would be amazing. I popped the result into a jar with loads of oil I had saved from jars of sundried tomatoes and artichokes. Works better in the fridge than ordinary olive oil which tends to congeal.
Oven dried tomatoes
2.2 lb/ 1 kilo ripe tomatoes
coarse sea salt
6 cloves garlic, chopped finely
1 tbsp dried oregano
freshly ground black pepper
extra virgin olive oil
- Preheat the oven to the lowest heat setting.
- Depending on how big you’d like them, either slice the tomatoes, or halve them (the bigger they are, the longer they will take to dry up). Scoop out most of the seeds and sprinkle with salt and leave them skin side up so that the excess liquid from the tomatoes can drain out. Let this sit for about 15-20 minutes. Excellent thing to do because, this gets rid of the moisture and reduces the time in the oven.
- In a large bowl, toss together the tomatoes with the garlic, oregano, black pepper and olive oil. Place the tomatoes on a cookie sheet lines with parchment and place sprinkle the garlic from the bowl on the tomatoes. Cook in a low oven at 100C/200F/Gas 1 for three hours.
- If you’d really like to do it the sun-dried way then you can leave it in the sun for up to two days, taking them in at night.
- Place the tomatoes in a sterilized glass jar and use within a week. If you’re going to use this over a longer period of time, then cover it with some olive oil.
I am still using mine and they’re well over a week old. I guess it might depend on the oil you’re using. Absoutely scrummy in pastas, risottos or just in antipastas.