Monday, 13 October 2014

Sun Blush Tomatoes


I had a hankering for some sun-blush tomatoes all last week and decided to pick some up from the deli counter when I did my weekly supermarket run - but - horror of horrors - they didn't have any!!!!

So not to be deterred I decided to have a go & make some myself! I remember, years ago, watching a TV chef make some when they were travelling around Italy - cooking in the most difficult & amazing outdoor places! I think it was Carluccio but it may have been Rick Stein - but anyway it seemed a really simple process and I think I could easily have a go myself.

So.... having armed myself with a large bag of mini plum tomatoes I headed home to my cooker......

Now in this country it not going to be 'sunblushed' is it?! more like 'ovenblushed' or 'cookerdried' but the principle is the same.....

I'm hopeful that I can create tomatoes that are semi-dried and their sweetness is concentrated not the firmer sundried tomatoes but we will see how it goes....

I made up a small batch to start with just to experiment and see how I went....

So for 300g Cherry/mini tomatoes I used
half teaspoon sugar
half teaspoon salt
1 teaspoon herb de provence
Some olive oil for drizzling

Pre heat oven 250C/gas 9



Check over your tomatoes - removing any that are damaged or bruised - give them a wash if you want..


Now cut them all in half and place them cut side up on to a baking tray....


In a bowl mix together your sugar, salt and herbs....


and sprinkle over your tomatoes - try and get a bit of mixture on each one - if you need to mix up a little more then go ahead....


Drizzle a little olive oil over each one....


And pop in the oven. Immediately turn the temperature down to 100C / Gas 1/2 and leave them for approx 3 hours....


You want your tomatoes to semi-dry and be slightly wrinkly around the edges but you want them still to be juicy. When your happy with their texture, let them cool and then pop into sterilised jars or an air tight container and cover with a little olive oil.

Use them to add an intense tomato sweetness to salads, sandwiches and pasta dished.


They will keep in the fridge for about two weeks but they taste so darn good ours were eaten up within two days!

Have a go they are really easy to make....
Have a happy monday - Lizx