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HOME DRIED TOMATOES
If your tomatoes are not the plum type, it will still work OK.
I`ve never tested the theory of them lasting 6 months, I always eat mine!
10 Plum Tomatoes
Olive Oil
Salt & Sugar to taste
Heat oven to 150C / 300F/ Gas Mark 2.
Grease a baking sheet wiith olive oil.
Cut tomatoes in half lengthways.
Remove pulp and pips with a spoon.
Place tomatoes cut side up on baking sheet.
Drizzle oil over & sprinkle with salt and sugar.
Cook for about 50 mins.
Cool tomatoes and pack into jars.
Cover with more oil.
Keeps for upto 6 months.
Simpler Method
Heat the oven to the lowest setting and halve the tomatoes.
Arrange them, cut-side up, on a lightly oiled roasting tray and scatter over some chopped garlic, shallots and thyme leaves.
Drizzle generously with olive oil and a sprinkling of sea salt and freshly ground pepper.
Gently roast for an hour until tender.
Pomodori al Forno
From http://www.bonappetit.com/recipe/pomodori-al-forno
SERVES 6
1 cup (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted
Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.
Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.
Serve with aged goat cheese and toasted baguette slices.
Oil-Poached Tomatoes
Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains. From bonappetit.com
1 head of garlic, cloves separated
2 sprigs rosemary
2 sprigs thyme
1 cup olive oil
1 pound plum tomatoes (about 6), halved, cored
1 tsp. kosher salt
Preheat oven to 300°. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.
Bake tomatoes until they are soft and skins begin to shrivel, 35–45 minutes. Let cool slightly, then slip off skins. Discard herbs.
DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.
