I love sundried tomatoes, but they always seemed like such luxury, at prices ranging between RM15-25/100g. And it’s no fun eating something carefully because they are precious.
It was only when I read an old issue of Flavours that I found out that it’s actually not impossible to make sundried tomatoes at home. The traditional method involves sunning the tomatoes for days, which is out of the question. I can just see birds and insects all over the tomatoes, and I am certainly not standing around to watch tomatoes dry in the front yard.
Anyway, it turns out that you can make oven-dried tomatoes instead. Just have the patience to leave the tomatoes to dry slowly for several hours in a slow oven. It’s ready when the house is filled with the aroma of roasted tomatoes. I think I love the smell even more than the taste of oven-dried tomatoes.
Buy a whole load of tomatoes. Quarter and deseed them. Lay them on a baking tray and sprinkle some salt, black pepper and herbs on them. Drizzle with some olive oil.
Then, leave them in the oven at 100C for 6-8 hours, checking on them from time to time.
They don’t look so pretty after all that roasting, but they sure taste great. They taste even better than fresh tomatoes because the flavours become intense and concentrated. These slow roasted tomatoes perks up salads, sandwiches, pasta and whatever else. I use them in quiche and ratatouille. But I actually also like to pop them in my mouth like they are prunes.
If you make these with cherry tomatoes, you don’t have to roast them for so long. They taste even better, like tomato raisins but much much more interesting.
Keep them in a jar covered with oil in the refrigerator and they will keep for weeks.