Thursday, 13 June 2013

Oven Roasted "Sun-dried" Tomatoes

Hey hey hey. Yes, that Robin Thicke song ("Blurred Lines") is stuck in my head.

After a morning selecting colour themes for this little blog of mine I got hungry. I wanted something to eat like now, now NOW. I made some sun-dried tomatoes and pesto last week and they were sitting in the fridge for a moment such as this! ;) Huge thanks to my friend Cheryl for introducing me to this fabulous way of cooking tomatoes.

Here we go - home made bread, pesto and sun-dried tomatoes. The vegetables are from Asda. ;) I don't think I am quite ready for a vegetable patch in the garden just yet.

Hey hey hey!

Recipe for Oven Roasted "Sun-Dried" Tomatoes

(Ok - its a cheats way of doing sun-dried tomatoes without the SUN element)

10 Tomatoes
2 Tablespoons each of these dried herbs and spices:
Paprika, Garlic Powder, Oregano, Thyme
2 Tablespoons Balsamic Vinegar
2-3 Tablespoons of Olive Oil
Sprinkling of Salt and Black Pepper


1. Line 2 baking trays or roasting dishes with foil. Pre-heat oven to 150°C

2. Slice tomatoes thinly and lay them out over your tray or dish.

3. Mix your dried herbs and spices evenly and sprinkle over the tomatoes. Next, pour the balsamic vinegar and olive oil over. Finish with a sprinkling of salt and pepper to your taste.

4. Roast in your oven for 45 minutes to an hour. Once roasted, remove and allow to cool. The tomatoes can be stored in zip-lock bags or containers and refrigerated. 

The smell of the roasting tomatoes are incredible. I like mine a little burnt so I tend to roast them for an hour. The best part is that you can always add any herbs that you fancy, or none at all, no hard and fast rules. They also make an excellent addition to salad.

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