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Semi-dried tomatoes

Semi-dried tomatoes

Cuisine type: Mediterranean
Cooking time: More than 1 hour
Course: Side dish
Convenience recipes: four or less

Semi-dried tomatoes
INGREDIENTS

2kg small egg tomatoes
1 tablespoon sea salt
1 teaspoon sugar
extra virgin olive oil
METHOD

Preheat oven to 100°C or 80°C fan-forced. Cut 2kg small egg tomatoes in half lengthways. Place tomato halves, cut side up, on wire racks over oven trays. Sprinkle tomatoes with 1 tablespoon sea salt and 1 teaspoon sugar. Dry tomatoes in the oven for about 3½ to 4 hours, or until semi-soft to touch, removing the smaller tomatoes first, as they dry more quickly. Cool.

Transfer tomatoes to a container, add enough extra virgin olive oil to the container to completely cover tomatoes. Refrigerate. The oil will solidify when cold, but will liquefy again at room temperature. Drying time will depend on the size of the tomatoes. Tomatoes can also be lightly sprinkled with olive oil or balsamic vinegar before placing in the oven. This recipe can be made five days ahead. Keep refrigerated.

Serving suggestions: on antipasto platters, in frittatas and salads, on sandwiches, pizza or croutons with olive paste.

Not suitable to freeze or microwave.

Photography by Alan Benson.

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