Oven-dried tomatoes in oil
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Ripe tomatoes dried low in the oven with sugar, salt and thyme, then packed in olive oil with bay leaves.
Ingredients
- 2 kg tomatoes ripe
- 2 tsp caster sugar
- 1 tsp thyme plus extra sprigs to garnish
- 1 tsp salt
- Olive oil
- Bay leaves
Equipment
- baking sheet
- mason jars
Directions
- Set wire racks on top of baking trays.
- Cut the tomatoes in half and set them cut side down on the racks to drain for 30 minutes.
- Turn the oven to its lowest setting (80C).
- Flip the tomatoes over and sprinkle with salt, sugar, and thyme.
- Dry them in the oven for about 6 hours, until dried, with the door propped open by a wooden spoon.
- Fill sterilised jars with the tomatoes, pour in olive oil, and tuck in a sprig of thyme and a bay leaf.
Notes
Safety: dried tomatoes and herbs in oil are a botulism risk. Keep refrigerated and use within about 4 days, or freeze (extension/NCHFP guidance), unless following a tested acidified method; never store at room temperature. Dried tomatoes can be kept dry in an airtight jar and covered with oil only when serving.