I have discovered it is possible to make your own sun-dried tomatoes, without any sun at all! They taste great with Greek olives, thick slices of bread, and hummus. If you would like to see my recipe for hummus, just click here.
It is best to try and use Italian plum tomatoes, when they’re in season and cheap. Cut them in half and carefully remove the pulp. Lay them, interior up, on a baking tray or sheet of aluminium. At this point you can sprinkle with salt, marjoram and rosemary, before placing them in an oven on the lowest possible setting.
Leave the tomatoes in the oven for about 4 hours. Turn them regularly and remove any that are dry, before they crisp. 1Kg of tomatoes will give you enough to fill a small jar, which you can top up with olive oil. The oil can be used for cooking at a later time.
It is best to experiment with smaller quantities until you have the knack, and then go for it! In theory there is no reason why they cannot be stored in a cupboard, but seeing them in the fridge ensures they are not overlooked.
Baked eggs with tomatoes and lemon creme fraiche
Stuffed vine leaves