Semi-Dried Roma Tomatoes

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Semi-Dried Roma Tomatoes

 

 

1.5 kg (53 oz) roma tomatoes

8 teaspoons olive oil

3 teaspoons sea salt

2 teaspoons caster (superfine) sugar

8 teaspoons finely chopped fresh oregano leaves

 

 

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

 

2. Line 2 baking trays with non-stick baking paper.

 

3. Cut each tomato into 6 wedges.

 

4. Place tomato, skin-side down, on prepared trays. Drizzle with oil.

Sprinkle with salt, sugar and oregano.

 

5. Roast for 4 hours.

 

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

Refrigerate, covered, for up to 3 days.

 

 

 

NOTE:If you want to keep tomatoes for more than 3 days, place in a

sterilised jar and cover with olive oil. Refrigerate jar for up to 2

weeks.

 

 

 

Makes 2 cups.