1 Remove stalks and cut tomatoes in halves. Place tomatoes on oven tray.
2 Set oven to 120°C and prop oven door open with a wooden spoon handle.
3 Leave tomatoes for up to 6 hours to dry out. They should be flattened with no juice in them when squeezed.
4 Pack in sterilised jars and cover with oil.
Nutrition Info (per serve)
No nutrition information available for this recipe.
- You can reuse the oil later for dressings.
- See our article Preserving basics for some handy preserving techniques.
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