Semi-Dried Tomatoes

Preparation info

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By Peter Gilmore

Published 2014

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  • 24 vine-ripened roma (plum) tomatoes
  • 100 ml ( fl oz) extra virgin olive oil
  • sea salt
  • caster (superfine) sugar


Cut the core from each tomato using the point of a sharp knife and place a small cross on the top of the tomato. Bring a large saucepan of water to the boil and have a large bowl of iced water at hand.

Blanch the tomatoes in 2–3 batches in the boiling water for approximately 30 seconds. Refresh immediately in the iced water. Peel the skin from the tomatoes and cut into quarters lengthways. Remove the seeds and inner flesh with a sharp knife, leaving the tomato quarters in the form of petals. Place the tomato petals onto 2 trays lined with silicone paper.

Brush with extra virgin olive oil. Lightly sprinkle with sea salt and caster sugar. Put the tomatoes in a 140°C (275°F/Gas 1) oven for approximately 1½–2 hours or until the tomatoes are semi-dried and lightly wrinkled, turning halfway through. Allow the tomatoes to cool. Store in an airtight container laid between sheets of silicone paper.