We simply picked all our ripe plum tomatoes, slit them down the middle, laid them out on a wire rack, and put them in a cool oven (about 80C) for 6-7 hours. It’s very important to keep an eye on them every hour. We lost a couple of batches, when we just left them too long, and they dried out completely, and singed round the edges.
The taste you get from these are quite astonishing, and will complement any pasta dish nicely.
Once they’ve nearly dried out (you still need a little bounce left in them, otherwise they will become chewy) we placed them in a jam jar, with a generous sprig of thyme and a couple of crushed garlic cloves, and covered with a nice extra virgin olive oil.
Originally posted 2017-09-19 08:34:39.