Recipe: How to semi-dry tomatoes

It's #WasteFreeWednesday, and the next recipe in our series makes the most of summer's tomato bounty. This is an easy way to preserve tomatoes when the season is in full swing. Semi-dried tomatoes work a treat on charcuterie boards, toast, salads, pies, pastries... You name it!

Ingredients:

– 300-400g of tomatoes,

– Garlic, finely diced,

– Fresh herbs: Oregano/thyme/rosemary whatever you prefer, finely diced,

– Salt and pepper,

– 1 tbsp of oil.

Method:

1. Cut the tomatoes once through the middle – where the stem has connected to the fruit, and then add all ingredients to a bowl and toss.

2. Place on a baking tray cut side up and roast at 150 degrees celsius.

3. Cook time can vary. If you want a juicy tomato, try 25 – 35 minutes. But for a chewier result you’ll be looking at around 45 minutes. Just keep an eye on it!

4. To preserve the tomatoes – put the semi dried tomatoes into a sterilised jar and submerge in olive oil. This will keep for about a month if stored in the fridge.

Top tip: For bigger quantities just adjust 1:1.