cultivating & crashing

an organic collection of notes, observations, and thoughts

Semi-dried tomatoes

Swiped from the BBC.

batch tomatoes (any quantity and any size, from cherry to plum)
olive oil, for brushing and covering
basil or oregano, for topping

Heat oven to 140C/120C fan/gas 1. Halve tomatoes and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried. Pack into jars and pour over olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week.

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Rosemary and olive focaccia

Edit on focaccia post: today I am trying it with 1 generous tablespoon of rosemary and a small handful of dry cured black (Moroccan) olives. I am to assume that all worked well until further notice.