Sun Dried Tomatoes in Olive Oil

Ingredient

Method

1. 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.
2. 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.|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.