Semi-Dried Tomatoes

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Semi-Dried Tomatoes

 

 

2 kg (4 1/2 lb) vine-ripened tomatoes

15 basil leaves

2 cloves garlic, sliced thinly

4 teaspoons sea salt

4 teaspoons sugar

freshly ground black pepper

olive oil

 

 

1. Cut each tomato into 6 wedges. Place the tomatoes, basil and garlic

on wire racks over oven trays. Sprinkle the tomatoes with salt, sugar

and pepper.

 

2. Bake in a very slow oven (100 C to 120 C) (210 F to 250 F) for

about 20 minutes or until the basil is crisp; remove basil from the rack.

 

3. Bake a further 10 minutes or until the garlic is crisp; remove the

garlic from the rack.

 

4. Bake the tomatoes a further 5 to 7 hours or until they are

semi-dried but still soft in the centre. Turn and rearrange the

tomatoes and oven shelves several times to promote even drying.

 

5. Place the tomatoes, basil and garlic into jars or containers. Pour

in enough oil to cover the tomatoes completely. Cover the jar or

container and keep it refrigerated for up to 2 weeks. Discard the

contents as soon as any mould develops.

 

 

 

NOTE: Soft and intensely flavoured, these tomatoes can be used in the

same way as dried tomatoes.