Slow-dried tomatoes
About the recipe
When I first tasted these that I suddenly realized what sun-dried tomatoes are supposed to be all about. about taking that ripe, juicy tomato flavor and amplifying it into a concentrated burst of deliciousness—a little flavor bomb in every bite.
Making your own is absolutely worth the time. They turn out sweet, rich, and bursting with flavor. Try them on an antipasto board… with some crumbled feta… or in tossed into a salad.
Slow-dried tomatoes
Ingredients
- Half a punnet of cherry tomatoes (about 200g)
- 2 teaspoons olive oil
- A teaspoon of dried oregano
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Preheat your oven to gas mark 6 (200C, 400F).
Prepare your tomatoes.
Cut them in half, arrange on a baking tray, cut side up and in a single layer.
Lightly brush the tomatoes with the olive oil.
Slowly roast them.
The temperature at the start gives them a quick blast of heat.
After about 30 minutes, reduce the temperature to gas mark 2 (150 C, 300 F). Then leave them for another hour.
Add the oregano and return to the oven for another 10 minutes.
When they come out, they should be much smaller, but still a bit juicy.
Enjoy them.
If you don’t want to eat them that day, dress them with a tablespoon of cold-pressed extra virgin olive oil, and seal them in a sterilized jar.
Tip:
This recipe is very simple, with only a scattering of dried oregano. But you can play about with it. The tomatoes would also be great with thin slithers of garlic and some fresh thyme leaves. Or some balsamic reduction. Or chopped olives and capers.
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