Sun Dried Tomatoes

Love the taste of Sun Dried Tomatoes? Like me, did you think they were too difficult to make yourself? Guess again! Make these little babies in just over 90 minutes. A beautiful little snack, or throw them in your favourite…

Love the taste of Sun Dried Tomatoes?

Like me, did you think they were too difficult to make yourself? Guess again!

Make these little babies in just over 90 minutes. A beautiful little snack, or throw them in your favourite garden salad. Delicious!!

Sun Dried Tomatoes

serves
2
time needed
prep cook
ingredients
4
difficulty
Easy
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Ingredients

  • Selection Of Ripe Tomatoes
  • Rock Salt
  • Cracked Pepper
  • 1 Extra Virgin Olive Oil


Method

  1. Cut the tomatoes into quarters lengthways and use a spoon to gently scrape out the excess seeds (not all of them if you don't want - just some so they aren't so wet).
  2. Place the tomatoes on a baking tray on a piece of baking paper.
  3. Gently sprinkle olive oil (not too much) over the top and season with the salt and pepper.
  4. Place in a very slow oven (100 - 120 degrees) for an hour and a half.
  5. Keep a close eye on them - the riper the tomato the faster they will cook.
  6. The tomatoes should still be a little soft to the touch but not black.

Notes

How to Tell When They are Done:

Different types of tomatoes cook at different rates - so here are some signs to tell they are ready.

  • The tomatoes should still be flexible
  • The tomatoes should be slightly shriveled
  • They should feel like a sultana, still have some give but the outside is dry.
  • Tomatoes should feel 'leathery'
Recipe Hints and Tips:
  • Sun Dried Tomatoes are suitable to freeze.

Keeping and Storing Dried Tomatoes:

Allow the tomatoes to cool to room temperature - about 30 minutes.  If you plan on using them in the next day or two - just seal in a ziplock bag and place in the fridge.

For a longer term solution - you can either freeze them, or bottle them.  To freeze, 3/4 fill a ziplock bag (make sure they aren't packed in tightly) and they will store well in the freezer for up to nine months.  If you decide to store them in oil, 3/4 fill a sterilized jar.  Add a few herbs if you desire, and fill the bottle with extra virgin olive oil.  Give a bit of a shake to make sure the tomatoes are totally covered and there is no air bubbles.  Store in the fridge.  Once opened and unsealed, the tomatoes will last approximately four weeks.  Sealed the tomatoes can last about a year.

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