Nothing elevates the taste of tomatoes quite like the process of slow-drying them in the oven. Oven-dried tomatoes are packed with concentrated flavour, perfect for adding a sweet, tangy depth to your salads, pasta dishes, or antipasto platters.
Best of all, they’re easy to make at home with just a few basic steps:
For oven-dried tomatoes
- Preheat the oven to 120°C. Slice the tomatoes and place them on a foil-covered oven tray. Sprinkle with fresh thyme and season to taste.
- Drizzle with olive oil and dry in the oven for about 4 hours or overnight. Store covered with olive oil and herbs of your choice in an airtight container.
Read more: How to easily peel tomatoes
To sun-dry tomatoes
- Wash and wipe firm ripe tomatoes. Cut out the stems and slice them in half lengthways. Scrape out all the seeds without removing the pulp. Line a tray with a kitchen towel and place the tomato halves cut-side down on the tray.
- Place the tray on bricks to allow the air to circulate under the trays. Leave the tomatoes in direct sunlight for about 3 days. Turn the tomatoes over for a further 2 days. Once the tomatoes are dry store them covered with olive oil and herbs of your choice in an airtight container.
ALSO SEE: How to put tomatoes to good use when you’ve got loads on your hands
How to put tomatoes to good use when you’ve got loads on your hands
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