Aga Sundried Tomato
Ingredients
- 250 g tomatoes quartered ( or halved for cherry tomatoes)
- spray oil or oil
- 2 tbsp mix herbs
- 2 garlic cloves
- Salt and pepper
Method
- In a bowl, place the sliced tomato, mixed dry herbs, salt and pepper and spray with oil. Gently toss to coat the seasoning over the tomatoes without breaking them out.
- Place the sliced tomatoes on a baking tray in an even layer. Add the garlic cloves whole. Those will help give extra fragrance to the tomatoes.
- Place in the simmering oven, and leave them for 5-8 hours depending on the tomatoes until shrivelled and dried out but still have a little flexibility.
- The type of tomatoes will affect the cooking time, the larger and juicier the tomatoes are, the longer they will take to dehydrate.
- Remove from the oven and transfer in a jar and cover with oil to preserve for about a month in the fridge.
- The ovendried tomatoes can be frozen too. They also are delicious blended into a red tomato pesto with some garlic, pinenuts, lemon, oil and parmesan!
