Do you know what I really don’t like? Sun-dried tomatoes. Bleugh. They look weird and they taste weird. So weird do they taste, in fact, that I physically shudder when I eat one.
Sun-blush tomatoes, however, are a completely different kettle of fish. Dried in full sunlight for only half the time of their wrinklier cousins, sunblush tomatoes are sweet and rich and really quite pretty. If I lived somewhere warm and sunny with a begonia filled balcony, I’d make sunblush tomatoes all the time.
As it happens, I live in the north of Scotland where it’s generally pretty cold and windy. Even on our sunniest of days it’s hard to dry a sheet let alone a tray of tomatoes. It was, therefore, with utter delight that I discovered by slowly drying cherry tomatoes in a low oven, one can imitate the sweet, caramel flavour of sunblush tomatoes in a wintery northern kitchen.
Oven Dried Tomatoes
Cherry or baby plum tomatoes (even the out of season hot-house ones – as I used this time – work wonderfully)
Salt and Pepper
A dried herb – thyme or oregano are my favourites
Pre-heat oven to 100 oC.
Cut the tomatoes in half length ways and place cut side up on a baking tray.
Lightly dust with caster sugar, seasoning and the herb.
Place in oven for 2 hours.
Eat warm or cold.
I’m sure these would be wonderful in salads or through pasta but I love them just as they are.