Sun Dried Tomatoes in Olive Oil
Preparation time: 10 mins
Cook time: 240 mins
- 900 g (2 lbs) cherry tomatoes
- Salt and freshly ground black pepper
- 2 garlic cloves, unpeeled
- 2 bay leaves
- 1 tbsp coriander seeds
- 1 tsp dried chilli flakes
- 1 ½ cups Filippo Berio Extra Virgin Olive Oil
Preheat the oven to 130°C/270°F. Cut the tomatoes in half horizontally and place them cut side up on one or two baking trays, making sure they are all in a single layer. Season well with salt and pepper. Bake in the oven for about 4 hours or until the tomatoes are shrivelled looking. Add the garlic cloves and cook for a further 15 minutes. Leave until cold.
Place the bay leaves, coriander seeds, chilli and garlic cloves in the base of a large sealable jar that has been sterilised. Pack the tomatoes in on top of the spices then pour in enough olive oil to cover. Store in a cool place for at least 48 hours before eating. Once opened, store in the fridge and consume within 3 weeks of opening.