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Semi Oven Dried Roma Tomatoes

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Course: Antipasto
Ingredients Method Notes

Ingredients
  

  • 8 Roma tomatoes firm, ripe, washed and split
  • 4-5 tbsp olive oil
  • ½ tsp coarse salt
  • ½ tsp cracked black pepper
  • ¼ tsp oregano leaf chopped
  • 6 sprigs continental parsley washed and chopped
  • 5 fresh basil leaves rinsed chopped
  • baking paper

Method
 

  1. Assemble your ingredients
  2. Set your oven at 150c
  3. Line your selected flat tray or baking sheet with baking paper
  4. Place your split tomatoes, cut side up on the lined tray
  5. Lightly sprinkle with the salt, pepper and herbs
  6. Finish with a sprinkle of the olive oil
  7. Place in the middle of the oven
  8. After 25 minutes reduce the temperature to 120c
  9. Continue ‘drying’ for 1 -1½ hours
  10. Take out, cool to room temperature and serve or refrigerate in a sealed container

Notes

You can substitute dried herbs instead of fresh, just use a little less
• Avoid setting the oven too high as it will effectively ‘boil’ the tomatoes
• The longer the process, the dryer the tomato
• If the tomatoes vary greatly in size consider quartering the larger ones to even them up