I've had a bumper crop of Tom Thumb tomatoes this year. I've made soups and salad and still have loads of tomatoes to spare. This year I decided to dry some tomatoes, but since the UK has had no sun all summer, oven drying was the way to go. The result is soft, sweet tomatoes that store well in oil and are a great taste of summer.
Oven Dried Tomatoes
Tomatoes (as many as you want/have)
a pinch of salt
2-3 whole cloves of Garlic
Cut the tomatoes in half and scoop out the seeds. Sprinkle the cut sides with a pinch of salt. Turn the tomatoes cut side down onto kitchen roll and allow them to drain for about 20 minutes.
Heat oven to 180 degrees C. Place the drained tomatoes with the cut side up on a wire rack. Cook in oven for approximately 2 hours.
When they are shrivelled and mostly dry pack them into a jar with the cloves of garlic, fill the jar with olive oil. The tomatoes will keep throughout the winter (if you don't eat them all in the first week!)
Prep time: 10 minutes
Cook time: 2 hours