Sun dried tomatoes
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!
Servings 1 jar
- 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.