Oven-dried tomatoes

Name: Oven-dried tomatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 15
Cuisine: Italian recipes
Ingredients: 750g ripe vine-ripened or plum tomatoes; A little olive oil for greasing; 1½ tsp Maldon sea salt flakes

Easy
August 2012

Easy
August 2012

Serves 15
Takes 10 minutes to make, 1½ hours to cook

Oven-dried tomatoes are easier to make than you think, and they’re the perfect addition to salad, pasta and pizza recipes.

Nutrition: per serving

Calories: 20kcals
Fat: 0.7g (0.2g saturated)
Protein: 0.7g
Carbohydrates: 3.1g (2.9g sugars)
Fibre: 1.3g
Salt: 0.8g

Nutrition: per serving

Calories: 20kcals
Fat: 0.7g (0.2g saturated)
Protein: 0.7g
Carbohydrates: 3.1g (2.9g sugars)
Fibre: 1.3g
Salt: 0.8g

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Ingredients

750g ripe vine-ripened or plum tomatoes
A little olive oil for greasing
1½ tsp Maldon sea salt flakes

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.