The Best Guide for the NN12 Area

Home Dried Tomatoes

Published: 27th August 2008 10:21

 

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Ingredients

4tbsp olive oil
16 tomatoes
1 tbsp caster sugar
sea salt

Instructions

A simple way of producing your own equivalent to sun-dried tomatoes. They are excellent tossed in a salad, used in tarts or mixed with pasta.

1. Preheat the oven to 150°c. Drizzle half the oil over two baking trays.
2. Cut the tomatoes lengthways in half, then slide the knife around the inside of each one and remove the pulp and pips.
3. Arrange the tomato halves on the trays so that they are close but not touching. Drizzle the remaining oil over the top and sprinkle with the sugar and salt.
4. Place the trays in the oven and cook for 45 minutes; the tomatoes should look shrunken and slightly coloured when done. Remove from the oven and leave to cool.
5. Pack the tomatoes into jars and cover in oil. They should keep for up to 6 months without refrigeration.

 

Recipe from the Riverford Farm Cook Book by Guy Watson and Jane Baxter

Courtesy of River Nene

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