Oven “Sundried” Tomatoes

Let's Cook

1. Step 1.

   Preheat the oven to the lowest heat setting (110°C/225°F/gas mark ¼ or lower if possible).

2. Step 2.

   Slice 2kg ripe plum tomatoes in half horizontally. Scoop out most of the seeds with a spoon.

3. Step 3.

   Sprinkle the cut sides of the tomatoes with 1 tbsp sea salt (preferably flor de sal). Place them cut-side down on a wire cooling rack and let stand for 30 minutes.

4. Step 4.

   Rinse the salt off the tomatoes under running water, then pat them dry with paper towels.

5. Step 5.

   In a small bowl, mix 6 crushed garlic cloves, 4 tbsp chopped oregano, 2 tbsp chopped rosemary, and freshly ground black pepper to taste.

6. Step 6.

   Sprinkle the garlic-herb mixture evenly over the cut sides of the tomatoes.

7. Step 7.

   Place the tomatoes cut-side up on a wire rack set over a roasting pan. Drizzle generously with extra virgin olive oil.

8. Step 8.

   Place the pan in the preheated oven and bake for 6–8 hours, until the tomatoes are thoroughly dried out but not burnt. Check occasionally toward the end.

9. Step 9.

   While the tomatoes are drying, sterilize a large jar by washing it in hot soapy water or running it through the dishwasher, then drying it in a low oven.

10. Step 10.

    Once the tomatoes are done, let them cool slightly, then pack them into the sterilized jar. Pour enough extra virgin olive oil over them to cover completely.

11. Step 11.

    Seal the jar and store in a cool, dark place for up to 6 months. After opening, refrigerate and use within 1 month, topping up the olive oil as needed to keep the tomatoes submerged.