22 February, 2007

Dried tomatoes

For when you have so many tomatoes you don’t know what do do with them, the freezer is full, you are eating tomatoes at every meal, and still they come!


Small to medium ripe tomatoes
salt
sugar
thyme (optional)
olive oil

Quarter the tomatoes and use a small knife to remove the seeds and central core so that you are left with little “petals”. As you do them, lay them on a lightly oiled baking sheet, skin-side down. Sprinkle with a little salt and sugar; you can also add some fresh thyme if you like.

Heat the oven to 110C, i.e. very low. Put the tomatoes on and cook for about 3 hours, until they are dryish but not browned.

Pack the tomatoes tightly into a small jar or jars (I popped mine in the oven with the tomatoes for 10 minutes to sterilise them, but I don’t know if this is really necessary). Top up with oil to cover the tomatoes, screw the lids on, and store. This reduces a lot of tomatoes to very little space. Use in sauces, as tart or pizza toppings etc. etc.

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