Semi Dried Tomatoes

Semi Dried Tomatoes

ingredients

Roma Tomatoes (also known as Plum Tomatoes)
Salt
Sugar
Herbs (optional, such as basil, oregano, thyme)
Olive Oil

method

Cut the tomatoes in half lengthwise. (You can seed them if you like, but I prefer the seeds left in).

Cover a baking sheet with aluminum foil. Place tomatoes on the baking tray, skin side down and sprinkle with salt, sugar and olive oil. Sprinkle with herbs, if you're using them.

Place them in the oven at 250° F. oven for 4 hours. Cool.

To store: These will keep for a day or two, refrigerated in a covered container. Alternately, cover tomatoes with olive oil and store refrigerated in a covered container for up to two weeks. Note that the olive oil will solidify in the fridge but will liquify again once brought to room temperature. In a pinch, you can freeze them but they will become very pasty and would be useful only for adding to sauces etc.

Recipes for your Semi Dried Tomatoes:

Here are some specific recipes for using Semi Dried Tomatoes, but they are great added to any dish that uses tomatoes, like spaghetti sauce or chili or added to just about any pasta dish for colour and flavour.