Sundried tomatoes

Tomatoes, little packs of nutrition, and cooking enhances their lycopene content. What’s not to like?

These are sweet, with a lovely powerful tomato flavour. Great with mozzarella and fresh basil. These took me five mins to prep.
Serves: As many as you like! • Prep: 5 mins • Cook: 2 hrs • Easy 
  • lots of tomatoes between cherry and vine size
  • olive oil
  • salt
  • black pepper (optional)
Halve the tomatoes and lay them cut side up on a shallow baking tray.

Drizzle with oil. Sprinkle on salt, and pepper if using.

Roast for two hours in a low oven, about 100-120C.

Store in an airtight jar in olive oil. Or without the oil in the fridge, where they’ll last a few days.

Show off with them, like “Look I actually MADE these sun dried tomatoes on that hot day last week!” Nobody will know you used the oven…
Nutrition info
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Forget the fads, get happy and healthy with a real-food diet!

Be your own sunshine.
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