Oven-dried tomatoes are easier to make than you think, and they’re the perfect addition to salad, pasta and pizza recipes.
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Ingredients
- 750g ripe vine-ripened or plum tomatoes
- A little olive oil for greasing
- 1½ tsp Maldon sea salt flakes
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Method
- Preheat the oven to 240°C/fan220°C/gas 9. Cut the tomatoes in half lengthways through the stalk end and place cut-side up in a lightly oiled shallow roasting tin. Sprinkle over the sea salt and grind over some black pepper. Roast for 15 minutes. Reduce the oven to 150°C/fan130°C/gas 2 and roast for 1¼-1½ hours more, depending on their size, until they have shrunk by about half but are still slightly juicy in the centre.
- Remove and leave to cool. You can store the oven-dried tomatoes in an airtight container in the fridge for up to a week.
Nutrition
- 20kcals Calories
- 0.7g (0.2g saturated) Fat
- 0.7g Protein
- 3.1g (2.9g sugars) Carbs
- 1.3g Fibre
- 0.8g Salt
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