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“These succulent semi-dried tomatoes are so easy to make and last several weeks in an air-tight container. Use really ripe tomatoes but if your tomatoes are a little tart, sprinkle them with half a teaspoon of sugar along with the salt.”
2hrs 33mins
16 tomatoes

Ingredients Nutrition


  1. Cut the tomatoes in half lengthways and lay them cut side up on a roomy baking tray. Sprinkle with a little olive oil, salt and herbs.
  2. Place at the centre of a low oven (150C) for half an hour and then reduce temperature to 120C and cook for about two hours, or until the tomatoes are reduced in size by about a third, but are still soft and moist.
  3. Allow to cool then store in an air-tight container.

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