Semi-dried tomatoes

Name: Semi-dried tomatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves 4-6
Cuisine: Italian recipes
Ingredients: 300g tomatoes (ideally small or cherry); Olive oil to brush; Specialist kit; 300g sterilised jar

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.

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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 ?

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Ingredients

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

Specialist kit

300g sterilised jar

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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.