If you have plenty of tomatoes, this is a perfect way of preserving them. This simple recipe from Riverford Farm is for home-dried tomatoes. Use them instead of sun-dried tomatoes. They have a deep, intense flavour and are excellent tossed in a salad, baked in tarts or mixed with pasta. Dry as many tomatoes as you can while the oven's on; they keep well for at least six months.
4 tbsp olive oil
1 tbsp caster sugar
Preheat oven to 150°C/Gas 2. Drizzle about half the olive oil over 2 baking trays. Cut the tomatoes lengthways in half, then slide the knife around the inside of each one and remove the pulp and pips.
Arrange the tomato halves on the trays so that they are close but not touching. Drizzle the remaining oil over the top and sprinkle with the sugar and a little salt.
Put the trays the oven and cook for about 45 minutes; the tomatoes should look shrunken and slightly coloured when they are done. Remove from the oven and leave to cool.
To store, pack the tomatoes into jars and cover completely with good-quality olive oil. They will keep for about 6 months without refrigeration.
I am a big fan of Riverford Farm. Their website includes lots of brilliant recipes (here). I have all their recipe books and dip into them often. Take a look at:
Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen
Everyday and Sunday: Recipes from Riverford Farm
Riverford Companions - Autumn and Winter Veg.;
Riverford Companion: Spring and Summer Cooking With a Veg Box
Take a look at these websites for more kitchen information and pictures:
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