Oven-Dried Cherry Tomatoes

500g of cherry tomatoes seems like quite a bit, but after 10 or more hours in the oven it won't be. I think I might try starting with 1kg next time. If you look closely at the photo you'll see that over half of the jar is already gone!

Citric acid should be easily obtainable from a large supermarket, if you can't find it there, try a health food or home-brew shop. It will help it keep for longer. It should keep for 4-6 weeks in the fridge.

The time the tomatoes will take to dry out depends on your oven and the tomatoes themselves so the time given is an estimation. Yours may need more or less time.



Oven-Dried Cherry Tomatoes
takes 10 hours +/-

500g cherry tomatoes, washed, halved
20ml/1 tbsp red wine vinegar
100ml + olive oil
1/2 t salt
1 t dried marjoram
1 t dried oregano
1 t dried rosemary
1/4 t citric acid


Preheat an oven to 80°C/175°F.
Line a baking tray with baking paper.
Gently coat tomato halves in salt, 1 tbsp oil & vinegar.
Place tomatoes on tray cut side up.
Bake 5 hours.
Turn tray around.
Bake another 5 hours, or until completely dried, but not burnt!
Mix together 100ml oil, oregano, rosemary, marjoram, citric acid & a little salt and pepper in a small jug.
Place tomatoes in a sterilised jar.
Pour over oil mix.
If need be, add more oil until tomatoes are completely covered.
Store in the fridge.


P.S. I know I was all talk about ration-inspired recipes, but as things sometimes go, the last few didn't work out. Maybe it'll be revisited in the future.