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Oven dried 'sun-dried' tomatoes in olive oil
Oven dried tomatoes in oil are a great way of preserving the summer and much cheaper than sun dried tomatoes
Ingredients
- 2 kg tomatoes ripe
- 2 tsp caster sugar
- 1 tsp thyme plus extra sprigs to garnish
- 1 tsp salt
- Olive oil
- Bay leaves
Instructions
- Set wire racks over baking trays
- Cut tomatoes in half and place on racks cut side down and leave to drain for 30 mins
- Heat oven to lowest temperature (80C)
- Turn tomatoes over and sprinkle with salt, sugar and thyme
- Cook in oven with door held open with wooden spoon for 6 hours until dried
- Pack into sterilised jars and pour over olive oil and add a sprig of thyme and a bay leaf
Nutrition
Calories: 393kcalCarbohydrates: 86gProtein: 18gFat: 4gSaturated Fat: 1gSodium: 2426mgPotassium: 4753mgFiber: 24gSugar: 61gVitamin A: 16755IUVitamin C: 277mgCalcium: 210mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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