Recipe by Snowbunny Andorra
These succulent semi-dried tomatoes are so easy to make and last several weeks in an air-tight container. Use really ripe tomatoes but if your tomatoes are a little tart, sprinkle them with half a teaspoon of sugar along with the salt.
- 16 ripe plum tomatoes
- extra virgin olive oil
- sea salt
- 2 tablespoons chopped fresh herbs like basil, rosemary and thyme
Directions See How It's Made
- Cut the tomatoes in half lengthways and lay them cut side up on a roomy baking tray. Sprinkle with a little olive oil, salt and herbs.
- Place at the centre of a low oven (150C) for half an hour and then reduce temperature to 120C and cook for about two hours, or until the tomatoes are reduced in size by about a third, but are still soft and moist.
- Allow to cool then store in an air-tight container.