1kg large Tomatoes
Salt, Pepper and Herbs to taste
“Sundried tomatoes” can be made from tomatoes with or without skin – that is up to the individuals taste.
Procedure for peeling tomatoes:
You need a big pan of briskly boiling water and a big bowl of iced water or very cold tap water.
Lightly score tomatoes at the blossom end — that is, opposite the core end — with a shallow and small “x”. Using tongs or slotted spoon, lightly drop your tomatoes into the boiling water so that they are completely covered for 10 seconds. Remove tomatoes and immediately transfer into the cold water. Don’t leave the tomatoes in the cold water any longer than is needed to cool them down, a minute or two maximum.
It is this sudden change of temperature that will cause the skin to peel off really easily. The skin should quite literally come away just using your fingers to peel, if it doesn’t, pop them back into the boiling water for a few more seconds and then dunk them back in the cold water.
Procedure for making “sundried tomatoes”:
Preheat the oven to the lowest heat setting. Slice the tomatoes in half vertically and scoop out the seeds and the pulp. Keep the scoop-out for sauce/soup. Salt the insides and turn cut side down on a wire cake tray – leave to drain for about half an hour, then rinse and dry with kitchen towel.
Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Arrange the tomatoes cut side up in (on baking paper) a roasting tray and dribble over olive oil into the tray. Do not allow the tomatoes to touch one another.
Cook in a low oven at 100C/200F/Gas mark-1 for from 3-6 hours but may take up to 12 hours depending on size. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle and not wet or sticky.
(Smaller tomatoes will dry more quickly than larger ones.) Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks.
Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.