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Oven-dried tomatoes in garlic & herb oil
Makes: 2 x 125ml jars
Prep time: 10 mins Total time: 
Photograph by Dan Jones
Oven-dried tomatoes in garlic & herb oil
Makes: 2 x 125ml jars
Prep time: 10 mins Total time:
See more recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 500g pomodorino, baby plum or cherry tomatoes, halved (a mixture of red and golden looks particularly pretty)
- 3 garlic cloves, peeled and finely sliced
- 1 tbsp thyme leaves
- 2 tsp finely chopped rosemary
- 150ml olive or groundnut oil
- sea salt, to taste
- 1 tsp sherry vinegar
Step by step
Get ahead
Store in the fridge for up to 1 month.
- Preheat the oven to 120°C, fan 100°C, gas ½, and line 1 large baking sheet with baking paper.
- Put the halved tomatoes in a bowl with the sliced garlic and herbs, drizzle with 3 tablespoons of the oil and season with sea salt and pepper. Toss gently to coat, then arrange the tomatoes, cut-side up, on the lined baking sheets. Sprinkle over any garlic and thyme left in the bowl.
- Bake in the middle of the oven for 3½ hours, or until they have shrunk considerably and are dry to the touch but not fully dried out. If you taste one it should still be a bit juicy in the middle.
- Pack the warm dried tomatoes into two sterilised jars and pour half a teaspoon of sherry vinegar into each. Warm the remaining oil in a small saucepan, then pour it over the tomatoes, making sure the tomatoes are completely submerged. Seal and store in a cool dry place for a few days before using.