Semi-Dried Cherry Tomatoes

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Semi-Dried Cherry Tomatoes

 

 

500 g (17 1/2 oz) cherry tomatoes, halved

4 teaspoons olive oil

1 1/2 teaspoons sea salt

1 teaspoon caster (superfine) sugar

4 teaspoons finely chopped fresh oregano

 

 

1. Preheat oven to 120 C (250 F) or 100 C (210 F) for fan-forced.

 

2. Line a baking tray with non-stick baking paper.

 

3. Place cherry tomatoes, skin-side down, on tray. Sprinkle with

olive oil, salt, sugar and oregano

 

4. Roast for 3 hours.

 

5. Cool to room temperature. Transfer to an airtight container.

Refrigerate, covered, for up to 3 days.

 

 

 

Makes 1 cup.