Sunday, 26 April 2009

Sun-dried tomatoes

Don't you just love tomatoes? Fresh from the vine, tomato sauce on your spaghetti, or cut in half and sprinkled with salt for a fresh summer snack? I love tomatoes, and I especially love sun-dried tomatoes! It's such a versatile dish, you can have it in food, with food, or as food. I use it in my favourite Greek-inspired chicken dish- recipe will be added when I make it next.

Sun-dried tomatoes

1 kg tomatoes
generous drizzle of olive oil
a bunch of your favourite herbs, for example basil, oregano and/or tarragon
5 dl Vegetable oil
2 cloves garlic
1 dried chili

Heat your oven to a chocking 50 C. PLEASE OBSERVE, you need a fan/convection oven in order to make the sun-dried tomatoes!

1. Cut the tomatoes in slices or in halves and place on an oven tray. Drizzle generously with olive oil and sprinkle with the herbs.

2. Bake for 12 hours or until most of the water content has vaporised from the tomatoes. Check from time to time, and be sure not to let the tomatoes go hard. It takes less time if you slice them, than if you cut them in half.

I had my oven on 80 C as it does not go as low as 50. The tomatoes then took roughly 6.5 hours.

3. Allow to cool, put the tomatoes in a sterilized glass jar layered with sliced garlic, and the chili, whole. Pour in the vegetable oil, and let the flavours mature for 1 month before use.

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