I really love sun dried tomatoes and do add them to most things- salads, pastas, bolognese, anything really. And they are great because they can sit in your store cupboard for ages, covered in oil and just ready for when you need them.
We had an abundance of tomatoes from the garden this year, and that was when I first decided to dry my own tomatoes. Since then (as we used up the original batch) I have just used store bought cherry tomatoes. This is also a really good thing to do when your local shop is selling them off cheap towards the end of their life.
We had an abundance of tomatoes from the garden this year, and that was when I first decided to dry my own tomatoes. Since then (as we used up the original batch) I have just used store bought cherry tomatoes. This is also a really good thing to do when your local shop is selling them off cheap towards the end of their life.
Half or quarter your tomatoes and cover with salt (be generous- this helps remove the moisture) and olive oil. I quite like using flavoured salts- chilli salt gave a real kick! Then pop into the oven on the lowest heat, with the door left open slightly for 3-4 hours. This will dry them enough to store in oil, but not completely- if you are after completely dried tomatoes, I suggest you use bigger ones and keep a really close eye on them.