While I have never been keen on raw tomatoes, sun-dried tomatoes are one of my favourites. They have an intense flavour without the liquidy texture.
We had so many cherry tomatoes from the garden this year that we decided to make our own. England, not being the best of countries for sun-drying, we oven dried them instead. They are a wonderful preserve to have in the kitchen.
Preparation Time: 5 minutes
Cooking Time: 4 - 5 hours
Serves: makes 1 jar
At least 1 punnet of cherry tomatoes
Flavoured olive oil (e.g. basil, garlic, chilli)
Slice the tomatoes in half and place on a baking tray.
Bake in the oven at the lowest temperature.
After four hours, check on them and remove any of the smaller tomatoes, which have already dried out.
Check again every half hour until all the tomatoes have dried.
Allow the tomatoes to cool, then place in a jam jar.
Fill the jar will olive oil until all the tomatoes are covered, and then seal.