Have you ever tried making sun-dried tomatoes at home? These beauties don’t require days of drying in radiant sunshine; instead, you can while away an afternoon reducing them in the oven to a delicious confit intensity.
Yesterday we had a long, lazy day planned so in the morning I bought a couple of punnets of mixed tomatoes and decided to give slow-roasting a whirl. It felt like an appropriately Sunday-ish job; low maintenance, and ultimately resulting in good things to eat. I set the oven to 120 degrees and began slicing…
Sundried tomatoes benefit from a few generous glugs of oil, plus whatever herbs you have to hand. I used basil oil for an added kick of flavour (try adding bay leaves, rosemary, fresh garlic cloves and black pepper for an infusion of the mediterranean, or chili pepper flakes for heat);
Check them every hour or so, and after 3hrs they should be done; in the meantime the house will gently fill with the smells of summer – that, I think, is the best bit.
(Actually no; eating them is the best bit).
I grilled slices of baguette and spread them with goats cheese and a dash of balsamic vinegar before arranging the tomatoes and drizzling with oil. The only thing to know about these is that you can never stop at just one…
Any leftover tomatoes will keep in a jar in the fridge for a couple of weeks (top up the oil when you bottle them).
Have a wonderful week!