Oven roasted “sun blush” tomatoes

This is a cheat way to “sun dry” tomatoes. The flavours are intensified by the slow cooking and they can be kept longer as long as they are stored well. You can make this recipe with fewer tomatoes if you’re trying to use them up for example.

Ingredients:

500g sweet vine ripened tomatoes (I use small to medium sized ones, they can’t be too big or they won’t dry out)
Salt and pepper
Half a teaspoon of sugar

Dried herbs, either oregano, thyme or basil or a herb mix

Extra virgin olive oil spray

Method:

Preheat the oven to full whack, 275°C

Cut the tomatoes in half and sit them cut side up on a greased baking tray or oven proof dish

Sprinkle the salt, pepper, sugar and dried herbs evenly over the tomatoes

Spray lightly with the olive oil spray

Put them in the hot oven, and then switch it off immediately and leave in the oven overnight or for at least 8 hours
If you prefer the toms to be slightly “drier” then set the oven to 130°C just after putting in the very hot oven and cook for 1 hour before switching the oven off completely and leaving to cool as above.
Store in a glass jar and top with olive oil to preserve. Use in salads, as an accompaniment to meat and fish dishes or with toast and eggs for breakfast.

Before: