Oven-dried tomatoes in garlic oil

Oven-dried tomatoes in garlic oil

By
From
Lucy's Bakes
Makes
1 jar
Prep
10 mins
Photographer
Jacqui Melville

Having discovered the love for homemade bread you need to top it off with something it deserves, and these oven-dried tomatoes are fabulous. They are also a great way to serve winter tomatoes, which can lack flavour. Fill your oven and pack them into jars as they will last months.

Ingredients

Quantity Ingredient
6-7 ripe tomatoes
100g olive oil
1 garlic clove, finely grated
salt
pepper
1 tablespoon capers, (optional)

Method

  1. Preheat the oven to 120°C.
  2. Quarter the tomatoes and lay them skin down on a wire rack. Season. Place the wire rack in the oven overnight so the tomatoes dry out.
  3. In the morning the tomatoes will be shrivelled and leathery but should still be a little squishy, though not too soft. Put the olive oil into a jar and add the grated garlic, salt and pepper and the capers, if you wish. Push the dried tomatoes into the jar. Cover with more oil, if necessary, and stir well. As long as the tomatoes are under the oil they will not go off as they need air to deteriorate.
  4. Store in the fridge for up to 3 months. Do not waste the oil, it is perfect for cooking and salad dressings.

Note

  • This recipe is vegan & vegetarian, gluten-free, nut-free and dairy-free.

Tip

  • Dry these tomatoes for less time to use immediately – they are fantastic stirred into pasta.
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