Semi-dried tomatoes

Portion size: Serves 4-6
Hands-on time 15 min. Oven time 2-3 hours
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Emily Gussin

Food producer and sustainability lead, delicious.

Save

Even though we don’t have the weather to dry tomatoes in the sun like they do in the Mediterranean, you can still make this classic preserve at home – and boy it’s worth it. Use peak in-season tomatoes for the best taste.

Why not use some of your semi-dried toms in an easy pasta salad ?

Join Extradelicious to unlock Cook Mode

Ingredients

300g tomatoes (ideally small or cherry)
Olive oil to brush

Specialist kit

300g sterilised jar

Join Extradelicious to unlock Cook Mode

Method

Heat the oven to 120°C fan/gas 1. Halve the tomatoes and spread out on a baking sheet, cut-side up. Brush with a little olive oil and sprinkle with salt. Bake for 2-3 hours, depending on size, until shrunken, dark and wrinkled.
To store the tomatoes, spoon them into a sterilised jar, then add enough oil to cover completely. Keep in the fridge for up to 2 weeks or, to keep them for longer, put the sealed jars in a large pan of water and bring to a simmer. Cook gently for 45 minutes, then leave to cool in the water – they’ll then last up to 6 months in a cool dark place. Once opened, eat within 2 weeks and keep in the fridge.

Nutrition

28kcals Calories
2.1g (0.3g saturated) Fat
0.5g Protein
1.3g (1.3g sugars) Carbs
0.5g Fibre
0.1g Salt

Quick wins & tips

Don’t waste it: The oil the tomatoes is stored in is full of flavour, so once you’ve used all the fruit you can use the oil in salad dressings or cooking.

Eco tip: As you’ll have the oven on for a few hours, use the opportunity to toast some nuts on the next shelf, bake some granola or even slow-cook some jacket potatoes.