Summer is slowly returning to whatever cave it crawled out of and is leaving human kind (or perhaps just me) mildly depressed. But apart from that, I’ve just had the first day of doing-nothing in about umpteen years, resulting in a creative outburst in the kitchen. Liquorice toffee, pickled cucumbers and slow-roasted tomatoes ahoy!
Inspired by this recipe, I’ve been on the lookout for some decent specimens to slow roast. There’s just nothing better than lounging on the sofa, watching some high school flick and mending clothes from the eternal pile in the corner, while the sweet perfume of herby tomatoes slowly fills the living room.
Semi-Dried Tomatoes (1 large-ish jar)
- 500 grams tomatoes
- Salt & pepper
- 2-3 tsp Herbes de Provence
- 3-4 tbsp olive oil for drizzling
- About 3 dl olive oil for the jar
Turn oven on to 100 degrees Celcius. Slice the tomatoes in half lengthwise and place them on a lined baking tray, innards facing upwards. Drizzle with oil, sprinkle with salt, pepper and herbes and place the tray in the oven. Leave in there for about three hours (I left them there for four, but it depends a lot on the size of the tomatoes and how toasted you want them to be), checking them every hour and eventually every 10-15 mins as they start to dry and shrivel into themselves. Be careful as the sugar content in the tomatoes tend to make them over-roast, verging on black at the bottom. Remove from the oven and leave to cool on the tray. Take a large jar and disinfect it by covering it in boiling water. Add the tomatoes into the jar and cover with olive oil.
Keeps for several weeks in an airtight jar in the fridge, if you make sure to fish out the tomatoes with a clean fork, even if your snackiness tells you to dive straight in with your fingers. If you notice some white pearls start forming in the jar, it does not necessarily mean your little piglets left bacteria behind. If you leave the jar out in room temperature, you will probably find that it was the oil hardening and that it will melt again. Enjoy the tomatoes in sandwiches, salads, pastas, sauces etc.