Ingredients
Method
Tomatoes can be dried over 2 days, if necessary. Turn the oven off, cool the tomatoes and cover them. Continue drying the following day. To avoid food poisoning, the herbs and garlic must be completely dried. If the tomatoes have been dried correctly, no mould should develop. Commonly known as “sun-dried” tomatoes, these can be kept with or without oil. Olive oil will become cloudy or solidify when refrigerated and will liquefy again at room temperature. If you wish to avoid this, choose another vegetable oil. The dried tomatoes can be used on pizzas and tarts, on bruschetta, in salads, antipasto and in pasta dishes. To use the tomatoes stored in oil, drain them and pat dry on absorbent paper. The oil can be used in salad dressings or cooking. To rehydrate dried tomatoes not stored in oil, pour boiling water over them and stand for about 5 minutes, then drain.
Note