Intense in colour and flavour, these partially dried tomatoes add a real punch to salads, pizzas, and pasta dishes. They're a great ingredient to keep in the fridge. You can use any variety of tomato—cut cherry tomatoes in half, and slice larger ones, allowing more drying time if needed.
Serves: 1 jar
400g tomatoes, sliced
Olive oil for brushing
Salt
Freshly ground black pepper
Olive oil to store
Preparation Time: 5 minutes. Cooking Time: 2 hours
1. Place the tomatoes on a baking tray and brush lightly with olive oil. Season with salt and pepper.
2. Place the tray in the oven CAST-IRON OVEN: on the lowest shelf in the simmering oven or oven on B1 or warming oven if you have one. FAN OVEN: preheated to B1/100oC/200oF
3. Cook for around 2 hours until they have shrunk and the colour deepened.
4. Allow to cool completely then pack into jars and cover with olive oil. Store in the fridge for up to a week.
