I love sundried tomatoes and even more, sunblush tomatoes! But given that they are excrutiatingly expensive in my part of the world, I don't get to eat them that often. So imagine how pleased I was to find that Nigella (yes, again) has a ridiculously easy recipe for making your own sunblush tomatoes. She calls "moonblush tomatoes" as you leave them to dry overnight. She says she's addicted to making them and I think I'm going to be too.
- 500g (about 24) on-the-vine cherry or other baby tomatoes (you can also use regular tomatoes, sliced roughly like in photo above)
- 2 tsp Maldon salt or 1 tsp table salt
- 1/4 tsp sugar
- 1 tsp dried thyme
- 2 x 15ml tablespoons olive oil
1. Preheat the oven to 220 degrees Celcius
2. Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
3. Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
That's it! Personally, I find it's best to make this when you have just baked something and your oven needs to cool down anyway. Better use of energy!
The next day you are rewarded with these! They will go great with pasta, salads, sandwiches, and even in frittata, soups and savoury tarts!