I absolutely love sun dried tomatoes, come to think of it I love tomatoes of any description. When I was at school I used to fill my lunch box with them, at break time other people ate crisps or chocolate, I ate tomatoes! So when I first heard that it was possible to make oven dried tomatoes at home it instantly appealed to me, I had plans for them, in pasta, on pizza or for making amazing sandwiches.
That was over a year ago and until today I still hadn't made them, as the last of this years summer fruits and vegetables disappear from the shelves it was a case of do it now or wait another year. Although tomatoes are available all year round it's only really worth making these during the summer when tomatoes are at their sweetest and tastiest.
I used regular tomatoes but if you can get them the more unusual varieties would be well worth trying, yellow tomatoes would look fantastic while I imagine cherry tomatoes would be deliciously sweet.
Oven dried tomatoes are a breeze to make but do require patience as they take around six hours to make, so set them going and forget about them, watch a film read a book and do the shopping. By the time you get back they should be done and they will have been well worth the wait.
I didn't follow a recipe but used different bits of lots of recipes and kind of worked it out as I went along, this is what I did...
Take 1 1/2 lbs of good tomatoes, slice them in half and place cut side up on a lightly oiled baking tray, sprinkle with salt and if you want some dried herbs.Light your oven set as low as it will go, you just want it to be warm. Put your tray of tomatoes in the oven on the middle shelf. at this point put your jars in the oven to sterilise.
How long it takes now will depend on the size of tomato and heat of the oven, mine were medium sized tomatoes and took just under six hours, obviously the smaller the tomato the quicker it will be. When done they should look like this....Now take the tomatoes and jars out of the oven and pack the tomatoes into your sterilised jars, pour olive oil over the tomatoes until completely covered and seal.These should keep for quite a long time in the fridge and will make a delicious addition to pasta dishes or they would be great in a ciabatta sandwich with parma ham.