Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bitesize br, New | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Ripe tomatoes, 2 to 4 |
| Olive oil, extra virgin if | ||
| possible | ||
| Sea salt | ||
| Black pepper |
INSTRUCTIONS
Cut the tomatoes in half from the core downwards and remove any woody bits. Grease one or two flat baking trays. 2 Lay the tomatoes upwards close together on a baking tray and sprinkle liberally with good olive oil, salt and black pepper. 3 Place in the bottom of your oven overnight on the lowest heat. If using an Aga place in the bottom of a simmering oven. Leave overnight. 4 8-10 hours later, the tomatoes should have started to shrink. Keep checking throughout the day until they resemble those you can buy commercially (like dark brown tender leather but not dry). 5 Remove from the oven. When cool, pack into small jars and fill with good quality olive oil to the top. Store in the fridge, where they can be kept for up to six months. Converted by MC_Buster. Recipe by: Bitesize Britain Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1297.5mg
Potassium: 1716.2mg
Carbohydrates: 36.8g
Fiber: 9.3g
Sugar: 21.6g
Protein: 7.2g