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Oven-dried tomatoes in olive oil
- Makes
one
500 ml jar - Difficulty
Easy
By Peter Gordon
Published 2007
These give you a similar result to sun-blushed tomatoes, but they’re much less sweet and they’re a good way of using an excess of tomatoes. Try serving them tossed through pasta, in salads, with cheese, and even chopped and added to a simple risotto.
Ingredients
500 g 2 100 ml
Method
Cut the tomatoes across in half and scoop out and discard the seeds. Cut each half across again in half. Place the bay leaves in the dish and sit the tomatoes in it. Drizzle with the
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