Recipe

Semi dried tomatoes

Impress your guests with these simple and delicious semi dried tomatoes! The perfect accompaniment at your next dinner party!

Jul 31, 2015 2:00pm
  • 20 mins preparation
  • 4 hrs cooking
  • Makes 6 cup
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Ingredients

Semi dried tomatoes
  • 2 kilogram small egg tomatoes, halved lengthways
  • 1 tablespoon sea salt
  • 1 teaspoon sugar
  • fresh herb sprigs (such as oregano, rosemary, thyme, basil)
  • 6 clove garlic, bruised, peeled
  • 3 cup (750ml) extra virgin olive oil

Method

Semi dried tomatoes
  • 1
    Preheat oven to 140°C (120°C fan-forced).
  • 2
    Place tomato halves, cut side up, on wire racks over oven trays. Sprinkle tomatoes with salt and sugar.
  • 3
    Dry tomatoes in oven for about 4 hours or until semi-soft to touch, removing smaller tomatoes as they dry first. Cool.
  • 4
    Transfer tomatoes, herbs and garlic to glass jars or containers; add enough oil to the jars to completely cover tomatoes. Seal, refrigerate. The oil will solidify when cold but will liquefy again at room temperature.

Notes

Not suitable to freeze or microwave. Test Kitchen tips: The tomatoes will keep refrigerated for at least 1-2 weeks. If you want to keep them for a week or two longer, leave out the herbs and garlic and ensure the tomatoes are submerged in the oil. These tomatoes can be served as part of an antipasto selection, tossed through a warm tuna or bacon pasta or added to a green salad.

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