Title: Sun-Dried Tomatoes
Categories:
Yield: 1 servings

2 lb Ripe tomatoes
Olive oil; (extra virgin, if possible)
Sea salt
Black pepper

Cut the tomatoes in half from the core downwards and remove any woody
bits. Grease one or two flat baking trays.
Lay the tomatoes upwards close together on a baking tray and sprinkle
liberally with good olive oil, salt and black pepper.
Place in the bottom of your oven overnight on the lowest heat. If using
an Aga place in the bottom of a simmering oven. Leave overnight.
8-10 hours later, the tomatoes should have started to shrink. Keep
checking throughout the day until they resemble those you can buy
commercially (like dark brown tender leather but not dry).
Remove from the oven. When cool, pack into small jars and fill with good
quality olive oil to the top. Store in the fridge, where they can be kept
for up to six months.

Recipe by: Bitesize Britain



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