Summer time has arrived and in between a few showers here and there, I am trying very hard to get into the spirit of things. I have successfully made the transition from my winter to summer wardrobe and I am very insistent on embracing the season, meaning wearing sandals or flip flops of some description at all times. The rain hasn’t dampened my spirits yet in terms of my wardrobe or menu options. Summer time means the season of not just sandals but salads too! Certain people will always associate salad with thoughts of tasteless rabbit food, bland, unexciting and unsatisfying. However, I have come to realise that salads can in fact be tasty, filling and satisfying when you use the right ingredients. I have a few salad numbers to follow in the coming weeks, but an ingredient I love to use to liven up a leafy lunch are sun-dried tomatoes. Sun-dried tomatoes can be bought dried, or in a jar depending on your preference in any good supermarket. But have you ever thought of making your own? Sounds a but like hard work? Well actually…no! Sun-dried tomatoes are incredibly easy to make especially when using in season tomatoes bought at a good price! Although shop bought sun-dried tomatoes which are dried and in jars do just fine, making your own will add an extra dimension to your dish.
Tomatoes (any variety).
Extra Virgin Olive Oil
1. Preheat the oven to 120C.
2. Cut each tomato in half (lengthways) and place on a baking tray. Brush each tomato with a
tiny amount of oil and salt very lightly with salt.
3. Place in the oven for 6-8 hours. Check the tomatoes every so often, and remove once lightly
browned, but still flexible and not completely dried.
4. Place wire racks to cool completely.
5. Place in an air tight jar. The tomatoes will keep for 1-2 weeks.
These tomatoes should really be called 'oven-dried tomatoes' but in all honesty we'd be a long time waiting for them to dry out in the Irish sun.
When brushing the tomatoes, just keep in my that a little oil goes a long way!