Oven-Dried Tomatoes In Extra Virgin Olive Oil

Oven-Dried Tomatoes in extra virgin olive oil

Prep time 20 minutes, cooking time 4 hours

600g of cherry tomatoes halved
1 tsp of salt
3 tsp of brown sugar
Wire cooling tray to bake
A baking tray, lined with baking parchment

An air-tight glass jar (sterilised)
2 cups of extra virgin olive oil
2 tsp of dried rosemary
2 tbs of black peppercorns
1 tsp of salt

8-10 fresh basil leaves

Fresh Cherry Tomatoes

Preheat the oven to 180 degrees.
How to sterilise the jar. Rinse in hot water, remove the plastic seal and place the jar in the preheated oven for ten minutes.
Remove the jar from the oven and allow to cool. Turn down the oven to 90 degrees.
Next, in a pan of simmering water, add the plastic seal for the same amount of time. Remove and place over the jar lid.

Fresh Cherry Tomatoes

Now wash and half the tomatoes. Run the baking parchment under cold water, squeeze out the excess water and line the baking tray.
Place the wire cooling tray on top then add the tomatoes. Sprinkle with salt and sugar, bake for 4 hours.
After four hours remove the tomatoes from the oven and allow to cool. Pour the olive oil into the jar, then add the peppercorns, salt, dried rosemary and basil leaves, then add the dried tomatoes. Stir, seal and allow to stand overnight.
To serve: add the tomatoes on toasted flatbread with soft cheese, a drizzle of oil from the jar, and top with some fresh basil leaves.

Oven-Dried Tomatoes, with cream cheese, on toasted flatbread




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