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Photograph of Semi-dried Tomatoes

Semi-dried Tomatoes

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.

Keyword Fresh Herbs, semi-dried tomatoes, Sun-dried tomatoes, tomatoes
Prep Time 5 minutes
Cook Time 2 hours
Author Susan

Ingredients

  • fresh tomatoes
  • 1 teaspoon olive oil per 100g tomatoes
  • salt, preferably sea salt
  • freshly ground black pepper
  • fresh herbs e.g. basil, chopped rosemary, chopped oregano
  • extra olive oil to add to the jam jar and cover the tomatoes

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 120°C/140°C/280°F/Gas 1

  3. Cut the tomatoes - I halve cherry tomatoes and either quarter or cut larger tomatoes into 6 pieces - your choice.

  4. Toss the the tomatoes in the olive oil, salt and pepper and scatter in a baking tray, cut side up.

  5. If using herbs, scatter over the top of the tomatoes now.

  6. Cook for 1½ - 2½ hours at a low temperature.

  7. Leave to cool on the tray and then transfer, along with any oil left on the tray, to sterilised jam jars.

  8. Cover with olive oil, seal with a lid and store in the fridge.

Recipe Notes

Equipment:

  • mixing bowl
  • chopping board and knife
  • kitchen scales
  • baking tray
  • sterilised jam jar and lid

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.