Delicious, sweet, caramelised, homemade semi-dried tomatoes either as they are, or flavoured with fresh herbs, provide a massive flavour punch and can be used in many and varied ways.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 120°C/140°C/280°F/Gas 1
Cut the tomatoes - I halve cherry tomatoes and either quarter or cut larger tomatoes into 6 pieces - your choice.
Toss the the tomatoes in the olive oil, salt and pepper and scatter in a baking tray, cut side up.
If using herbs, scatter over the top of the tomatoes now.
Cook for 1½ - 2½ hours at a low temperature.
Leave to cool on the tray and then transfer, along with any oil left on the tray, to sterilised jam jars.
Cover with olive oil, seal with a lid and store in the fridge.
Equipment:
Storage:
Covered in oil, they should last for up to 2 weeks in the fridge. If you prefer not to cover them with oil and they are stored in an airtight container in the fridge, they will last around 3 days.