Oven-Dried Tomatoes

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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Today I am going to share with you my Oven-Dried Tomatoes which I promise you are going to like. Not only are they delicious, they are also really easy to rustle up. Most of us have lots of tomatoes in the garden which all ripen at the same time, and then we are not sure what to do with them. I love pasta and this is a great way to use Oven-Dried Tomatoes. All you need to do is to heat the olive oil, add the chopped garlic, one or two tablespoons of Oven-Dried Tomatoes, fry the sauce and then add the cooked pasta. How easy is that?

I love the time of the year when all my crops are ready at the same time. When I look at my greenhouse, all I can see are the beautiful red colours from my tomatoes, chillies, and peppers. I always make the most of my crops. You can’t really freeze everything, unless you save them for a stew. I prefer Oven-Dried Tomatoes, this way it will pay off to see my summer crops in the winter just like mama used to do.

As I grow a lot of my own tomatoes, I always end up with too many in my kitchen and you can only eat so many a day, in a dish or in a salad. I always grow more than I need – also when my next door neighbour went away, as we are all a good neighbours, I looked after his tomatoes too, so you will guess what happened  – even more tomatoes!

Let’s see how easy it is to make:

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Oven-Dried Tomatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course sauce
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 3 hours
Passive Time 6 hours
Servings
Jars
Ingredients
Course sauce
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 3 hours
Passive Time 6 hours
Servings
Jars
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. With a fine pointed knife, scoop out the stalk & centre. Now with a sharp knife cut the tomato in half. With your finger, remove all the pips.
  2. Sprinkle them with salt and leave then turn them to absorb the water. let them rest until you see the juice, this mean the salt did what it suppose to do.
  3. After all the salt has dissolved, turn the half tomato upside down to drain all the water that has collected from the the salt.
  4. Leave them for up to 6 hours, or even better, overnight - this way you are sure they will dry out well.
  5. Preheat the oven on the lowest setting then put them face up on the tray then dry them for 4 hours.
  6. After 4 hours the tomatoes should be done. Leave them in the oven to cool down, then bottle them and top up with olive oil.
  7. Store them in a cupboard, they should last you for at least one year. Mine only last me 3 months as I use them up very quickly.
  8. I have only used the English tomatoes and not the long Italian for this recipe, as I have lots of them.
Recipe Notes

I use them with my cheese board, or as a starter with olives, and beautiful bread.

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