Recipe: Sun-dried tomatoes
Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried rather than sun-dried – and my method doesn’t take 7 days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.
Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.
Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.
- 250g tomatoes (I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time)
- Splash of extra virgin olive oil
- 1 teaspoon of dried basil
- Sea salt and black pepper, to taste
- Preheat your oven to 150C (300F)
- Slice the tomatoes in half, lengthways (it helps to keep them all evenly sized)
- In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated.
- Line a baking tray with grease-proof paper, and arrange the tomatoes evenly (it’s fine if some face up and some down)
- Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
- Store you sun-dried tomatoes in an airtight container in the fridge.
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Alternatively you can simply dry out the tomatoes in a dehydrator, if you have one.
I love sun-dried tomatoes as a simple stand alone, with goats cheese, avocado and pine nuts, but they’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili or even as a secret ingredient in some homemade ketchup.
