Love the taste of Sun Dried Tomatoes?
Like me, did you think they were too difficult to make yourself? Guess again!
Make these little babies in just over 90 minutes. A beautiful little snack, or throw them in your favourite garden salad. Delicious!!
Method
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Cut the tomatoes into quarters lengthways and use a spoon to gently scrape out the excess seeds (not all of them if you don't want - just some so they aren't so wet).
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Place the tomatoes on a baking tray on a piece of baking paper.
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Gently sprinkle olive oil (not too much) over the top and season with the salt and pepper.
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Place in a very slow oven (100 - 120 degrees) for an hour and a half.
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Keep a close eye on them - the riper the tomato the faster they will cook.
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The tomatoes should still be a little soft to the touch but not black.
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The tomatoes should still be flexible
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The tomatoes should be slightly shriveled
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They should feel like a sultana, still have some give but the outside is dry.
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Tomatoes should feel 'leathery'
Recipe Hints and Tips:
- Sun Dried Tomatoes are suitable to freeze.
