The last of the tomatoes have been picked and the plants placed on the compost heap but how do you get through 1kg of cherry tomatoes before they spoil??
Tomato plants can go one of two ways, you either get a useless harvest for a lot of effort or you end up with so many tomatoes you can’t eat them fast enough.
We’ve had the latter, loads of toms coming from the greenhouse from July onwards. We’ve been adding them to a lot of stuff but they’re starting to go a bit soft. So we decided to make some sun-dried tomatoes. These juicy Tom’s burst with flavour and add an amazing flavour to many different dishes. They keep for a few months in a jar in the fridge. They’re a great way of using your tomatoes right through the winter.
This recipe is to make use of the inevitable extra amounts of tomatoes you get when growing your own. These tiny delicious balls of sunshine will be the perfect addition to lots of dishes. If you don't eat them all directly out of the jar first!
- 700 g ripe tomatoes must be red
- 2 cups olive oil extra virgin
- 1 tbsp dried thyme
- 1 tbsp thyme
Pre-heat your oven to 100 degrees C.
Slice the tomatoes and place them skin side down on a baking sheet or ceramic lasagne dish. You can leave tiny ones whole.
Add some oilve oil and a good shake of dried herbs.
Put in the oven for 4 hours until shrivelled and turn the oven off, leaving the tomatoes to cool completely before taking them out.
Add to a sterilised jar and pour over more olive oil to cover them.