Home-Dried Tomato Tart

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The temperature and length of time you take to dry tomatoes obviously makes a difference to their texture. For this tart you want them still quite moist.


  • 1 kg/ lb ripe plum tomatoes
  • oil for the tin
  • 1 tsp


First dry the tomatoes: preheat the oven to 120°C/250°F/gas ½. Blanch the tomatoes in boiling water for 15 seconds, refresh in cold water and skin. Cut in half and scoop out the pulp and seeds. Lay the tomato halves cut side up on a lightly oiled baking tin. Sprinkle over the sugar and