Fed up of expensive sundried tomatoes in olive oil
, but can't stand those horrible, salty, packet ones? A simple solution -- make your own.
You will need:-
Some tomatoes (it's up to you how many you want to make)
Salt & Pepper
an oven - didn't have one until recently, so I can empathise with noders like dizzy that don't got no heat
Slice you're tomatoes in two and place in a baking tray. Throw on some freshly torn basil leaves, season with salt & pepper. Drizzle with olive oil.
Place your baking tray in an oven, set to it's lowest heat and leave overnight, with a wooden spoon (or some such item) wedged in the door to provide a vent. Leave the tomatoes for at least 8 hours, but longer if you want.
If you're really particular, you can deseed the tomatoes prior to cooking.
Should you make loads & not be able to cram them all down your throat (believe me this is a lot easier than you might imagine), you can store them for about a year, by placing them in a jar, covering them with olive oil & sealing tightly.