This is a good way of using up surplus tomatoes when the thought of another roast tomato, or fresh tomato salad, is too much to bear. You can dry them and, when cooled, keep them in olive oil in the fridge for 4–5 days. They won’t dry out totally, but will be firm and slightly chewy. They are good eaten with cold meats, cut up into salads, tossed with pasta or used to spice up a burger.
Lay them on heated rack, sprinkle with good salt (Maldon is my favourite) and cracked pepper. If tomatoes aren’t too ripe, sprinkle with a little caster sugar, too.
© 2003 Peter Gordon. All rights reserved.