You will need
Tomatoes – I used yellow cherry tomatoes
Sea salt
Thyme – either fresh and finely chopped or dried
Preheat oven to 100 C
Slice cherry tomatoes in half and arrange on a wire rack on a baking tray skin side down.
Sprinkle each half tomato with salt and leave a few minutes so the salt starts to draw out some of the moisture.
Add a small sprinkle of thyme to each tomato half
Pop into the oven and leave for about 3-4 hours
The cherry tomatoes had shrunk down to almost large current size when I took them from the oven and had such a tangy tomato taste.
I put half of the tomatoes into a small plastic container and froze them and I let the other half cool and mixed them into a jar with very (very) finely chopped garlic and a good glug of olive oil.
They will keep in the fridge in oil for about 4 days, but should not be stored like that any longer. The best way to store your dried tomatoes is to freeze them, otherwise you could risk botulinum toxin developing!
I had had some of the dried tomatoes in olive oil and garlic
with a bagel smothered in cream cheese and smoked salmon, but unfortunately
don’t have a photo as I ate it too quickly...
