Semi-Dried Tomatoes & Homemade Tomato Paste
For best results I recommend sourcing Roma tomatoes for drying as they are naturally low in moisture. Halved cherry tomatoes can also be dried this way with great success.
Ingredients
- About 1kg Roma or cherry tomatoes
- Pinch of salt
- 1 tablespoon olive oil plus extra for storing
- Sprig of oregano or thyme
Instructions
- Preheat oven to 70 degrees Celsius on fan bake.
- Halve the tomatoes and arrange cut side up in a single layer on a baking tray. Sprinkle with salt and drizzle with olive oil. Place the tray in the middle of the oven. I like to wedge a spoon in the door to keep it ajar by one to two centimetres for air circulation.
- I think of this method as a make-shift dehydrator (which, obviously you could use if you have one, set to 55°C), although running a little hotter for added caramelisation.
- Leave the tomatoes to dry for 8-12 hours – I do this overnight. The total time will depend on the tomato size and variety, the aim is a somewhat dry tomato with a little bit of give when squeezed – though not soft or they won't keep well.
- To store, snugly pack the tomatoes into a 300g jar with a sprig of herbs and top up with olive oil. Store in the fridge and consume within one month.
Notes
To make Homemade Tomato Paste, instead of packing in a jar with olive oil, blend the semi-dried tomatoes into a thick paste. Freeze into two-tablespoon portions – a muffin tray works well. Once frozen tip into a free-flow container. To use, remove portions directly from the freezer and drop into hot soups or stews for a rich tomato flavour.