About this recipe:If you're lucky enough to have a glut of tomatoes, you must make your own 'sun-dried' tomatoes. Packed in oil, they add wonderful flavour to pasta, pizza and more. You can also use the oil itself for cooking or in salad dressings.
1 teaspoon dried thyme
1 teaspoon dried oregano
coarse sea salt and pepper to taste
olive oil, as needed
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Method Prep:10min › Cook:4hr › Ready in:4hr10min
Preheat the oven to 100 C.
Cut the tomatoes in half (or quarter, if larger). You can remove the seeds or leave them in; I prefer to leave them in.
Arrange on a baking tray, skin-side down. Sprinkle with a bit of oil, salt, pepper and herbs.
Place in the oven and bake for about 4 hours. Turn off the heat after 4 hours and leave the tray in the oven until completely cooled.
Transfer tomatoes to sterilised glass jars (watch how to sterilise jars). Pour olive oil over the tomatoes till completely covered, and tap the jar on your counter to expel any trapped air bubbles. Close with a sterilised lid and keep at room temperature in a cool, dark place.
If completely dried, your tomatoes should contain enough acid to prevent spoilage, even when stored at room temperature. Do ensure that any tomatoes added to the jar have dried completely, as water can contribute to bacteria growth.
However if you prefer to play it absolutely safe, store the jar(s) in the fridge for up to 6 months. The oil will solidify and turn white in the fridge, but will quickly melt and return to liquid after 30 minutes or so left out at room temperature.