Oven-dried tomatoes

Oven-dried tomatoes

Pomodori secchi al forno

By
From
Simple Cooking
Makes
250 g
Photographer
Alastair Hendy

The sun-dried tomatoes you buy in shops are often too salty and dry, because all the tomato liquid has been extracted through evaporation in the sun. Much nicer are the so-called ‘sun-blush’ tomatoes, which are far less dehydrated. Tomatoes like these are easily made at home, and you can start with a small batch like this to see how you cope. Use the oblong plum tomatoes, preferably San Marzano as they have the best flavour.

Ingredients

Quantity Ingredient
500g very ripe plum tomatoes, cut in half lengthways
salt
1 tablespoon dried oregano
olive oil, as required

Method

  1. Preheat the oven to very low, about 50ºC.
  2. Using a small spoon, remove the seeds from the halved tomatoes and discard. Put the tomatoes on a rack, cut-side down, and leave for about for about 15 minutes to allow some of the water to drain out of them.
  3. Line the tomato halves on a baking tray cut-side up and sprinkle each with a pinch of salt. Put into the preheated oven for at least 2–3 hours until you see them shrinking. You want them to lose most of their water but still remain soft.
  4. Take out of the oven and leave to cool. Sprinkle a little oregano and a few drops of olive oil on to each tomato and place in a jar or bowl. Keep refrigerated and eat within a week of making.

To keep for longer

  • If you want your tomatoes to last a bit longer, cover them with oil in a lidded jar and store them in the fridge. But make sure that all the water has evaporated first, and sprinkle over an additional 50 g of salt.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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