Sun Blushed Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cherry tomatoes, cut in half OR regular/roma tomatoes cut in wedges.
Olive oil
Salt
Thyme OR Basil OR Minced Garlic
Caster (superfine sugar) Optional for use with the herbs, not garlic.
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Directions: |
Directions:Preheat oven to 225º F (yes, that's very low).
Arrange tomatoes cut side up on a large baking tray lined with parchment paper or greased with a little olive oil.
Drizzle over the olive oil and then sprinkle evenly with the salt and/or garlic/herb. The original recipe calls for the sugar and no garlic so you can try that combination if you want. I've only ever used the oil-salt-garlic combo. I use a pastry brush or spoon to make sure the mixture is spread evenly over the tomatoes.
Place in the preheated oven and leave for at least 4 hours. Check after 3 hours to make sure they are not getting too dry.The finished tomatoes should be somewhat dry but still a little juicy (bendy).
When cooled, spoon the tomatoes into a sealable container with any remaining oil. They will keep in the fridge for up to two weeks, although being as delicious as they are it is impossible to keep them around for that long! |
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Personal
Notes: |
Personal
Notes: These are great on their own or mixed in salads, as a side vegetable dish, on fish etc. Make more than you think. Tomatoes really shrink down as they dry out.
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