Endless uses right at your fingertips; salads, as a pizza topping, even meat and fish dishes! Super easy and delicious Store in the fridge for up to a week.

Yields1 Serving
Prep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

 16 Tomatoes
 Extra virgin olive oli
 10 g Sea salt
 4 g Cracked black pepper
 20 g Herbs, finely shopped. E.g Basil

1

Heat the oven to 140C/120C fan/gas.

2

Halve tomatoes and arrange over a baking tray, line with baking paper if you prefer

3

Brush lightly with olive oil and sprinkle with sea salt, cracked pepper and finely chopped herbs.

- I recommend basil or oregano.

4

Bake for 2 hours, depending on size it may take up to 3 hours.

5

Place the tomatoes in a sterilized jar and cover with oil.

6

Enjoy!

Ingredients

 16 Tomatoes
 Extra virgin olive oli
 10 g Sea salt
 4 g Cracked black pepper
 20 g Herbs, finely shopped. E.g Basil

Directions

1

Heat the oven to 140C/120C fan/gas.

2

Halve tomatoes and arrange over a baking tray, line with baking paper if you prefer

3

Brush lightly with olive oil and sprinkle with sea salt, cracked pepper and finely chopped herbs.

- I recommend basil or oregano.

4

Bake for 2 hours, depending on size it may take up to 3 hours.

5

Place the tomatoes in a sterilized jar and cover with oil.

6

Enjoy!

Semi Sun-dried tomatoes
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