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Prep Time: 3 Minutes Cook Time: 2 Minutes |
Ready In: 5 Minutes Servings: 16 |
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These succulent semi-dried tomatoes are so easy to make and last several weeks in an air-tight container. Use really ripe tomatoes but if your tomatoes are a little tart, sprinkle them with half a teaspoon of sugar along with the salt. Ingredients:
16 ripe plum tomatoes |
extra virgin olive oil |
sea salt |
2 tablespoons chopped fresh herbs like basil, rosemary and thyme |
Directions:
1. Cut the tomatoes in half lengthways and lay them cut side up on a roomy baking tray. Sprinkle with a little olive oil, salt and herbs.
2. Place at the centre of a low oven (150C) for half an hour and then reduce temperature to 120C and cook for about two hours, or until the tomatoes are reduced in size by about a third, but are still soft and moist.
3. Allow to cool then store in an air-tight container.
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