Oven Dried Herbed Tomatoes with Garlic in Extra-Virgin Olive Oil
This one is fun and very simple, a good way to use up a glut of tomatoes from the green house or to take advantage of any special offers you may find when out shopping (the whole bag of tomatoes used here cost me a grand total of £1!!!) and is well worth the small amount of effort involved. Especially when you consider the hideously large price a jar of the same volume of dried tomatoes would have cost you down at a supermarket!
These are good with anything pasta related, on top of soups, or even just on their own or with a bit of crispy bread as a snack.
- Cut the Tomatoes in half, scoop out most of the seeds if using a juicy variety and salt lightly and then place cut side down on a baking tray with one side of the tray raised above the other (use a large book), let drain like this for about half an hour. Pour away the juices.
- Put the oven on gas mark 2, sprinkle the Tomatoes in Oregano, Parsley and Olive Oil and then cook cut side up for 3-6 hours till shrivelled and very wrinkled, the drier they get, the stronger the final flavour.
- Sterilise jars, pour Olive Oil in the bottom, add a layer of Tomatoes, more Oil and repeat till the jar is full, making sure that each jar has no Tomatoes exposed above the Oil as these will go off eventually.
- Make sure the Tomatoes are always substantially below the Oil line and store in a cool dry place.