Sun Dried Tomatoes

Sun dried tomatoes in olive oil are intensely flavoured tomato halves that have been slow-dried until chewy and richly concentrated. Packed into jars with extra-virgin olive oil, garlic and herbs, they transform the oil into a fragrant, savoury infusion. Stored in the fridge, they make an effortless way to brighten salads, pastas, eggs and breads with a burst of sunshine all year round.

Prep Time 25

Drying 6

Total Time 6 25

Servings litre

Ingredients

1 kg plum tomatoes ripe
500 ml extra virgin olive oil good-quality plus extra for topping up
4 cloves garlic peeled and lightly crushed
2 tsp dried oregano
1 tsp dried thyme
2 leaves bay
1 pinch salt

Instructions

Wash and halve the tomatoes lengthways.
1 kg plum tomatoes
Remove excess seeds and juice with a small spoon, then pat dry with kitchen paper.
Preheat your oven to 100 °C (fan-assisted) or 110 °C (conventional).
Arrange tomato halves cut-side up on the lined trays, spacing them so air can circulate. Lightly sprinkle with a pinch of salt.
1 pinch salt
Bake for 4–8 hours, checking after 4 hours. You want tomatoes that are dry around the edges but still slightly pliable in the centre.
Allow the tomatoes to cool completely.
Tuck a bay leaf into the bottom of each sterilised jar, then layer in the dried tomatoes, garlic cloves, oregano and thyme.
4 cloves garlic, 2 tsp dried oregano, 2 leaves bay, 1 tsp dried thyme
Pour in olive oil until the tomatoes are fully submerged, leaving a little headspace. If, after resting overnight, tomatoes peek above the oil, top up with a little extra.
500 ml extra virgin olive oil
Seal tightly and store in the fridge for up to 4 weeks.

Equipment

2 Baking trays lined with parchment paper
2 500 ml mason jars sterilised

Nutrition