Similar to sundried tomatoes, these delicious treats are excellent served on a cheeseboard, tossed with hot pasta, combined in savoury muffins or eaten 'as is' as a snack. The recipe may be doubled. Pat the tomatoes dry before use and reserve the olive oil for cooking.
750g plum tomatoes
2 teaspoons each: flaky salt, sugar
olive oil to cover
Cut the tomatoes in half lengthwise and nick out the core at the end of the tomatoes. Place on a large shallow oven tray or baking tray.
Combine the salt and sugar and sprinkle over the tomatoes. Leave for 1 hour.
Preheat the oven to 150°C. Place the tray of tomatoes low in the oven. Bake for 2-3 hours. Cool.
Pack into jars and cover with olive oil. Store in the refrigerator for up to 3 months, or freeze.
You can also add garlic and herbs such as sprigs of rosemary and thyme or a bay leaf to the tomatoes and oil. Store in the refrigerator for up to 3 weeks.