Our tomato plants just keep giving this year and we’ve ended up with too much fruit to eat right away. One of the ways I’ve been preserving them is by making Sundried Tomatoes in the oven, which I then contain in jars of olive oil to use at a later date. This method is so simple if you know you’re going to be at home for a day and has produced for me the best tasting sundried tomatoes I’ve had in a very long time!

INGREDIENTS

Plum Tomatoes

Garlic Cloves

Fresh Basil Leaves

Olive Oil

Side Note: I haven’t given specific quantities as it really depends on how many tomatoes you want to preserve.

METHOD

Preheat your oven to 50°C.

Slice your tomatoes into quarters and place skin down on top of a grill pan.

Finely slice your garlic cloves and add a slice of garlic to each piece of tomato.

Add a basil leaf to each tomato, drizzle over some olive oil and sprinkle with a pinch of salt and pepper. Then place in the oven for approximately 6 to 8 hours.

Take them out when they have reached your desired level of dryness.

They can then either be eaten straight away or stored.

If storing I would recommend placing in a jar of olive oil and refrigerating or freezing on a tray before transferring to a bag or box to save space in your freezer. If refrigerating they can last up to a couple of weeks, in the freezer closer to 3 months.