Oven Dried Tomatoes in Olive Oil

SERVES: 16 oz. jar

PREPARATION TIME: 10 minutes

COOKING TIME: 4 hours

Ingredients

900g cherry tomatoes
2 unpeeled garlic cloves
2 bay leaves
1 tbsp coriander seeds
1 tsp dried chilli flakes
300-400ml Filippo Berio Extra Virgin Olive Oil
Salt and freshly ground black pepper for seasoning

Method

Preheat the oven to 130C/Fan 110C/Gas Mark 1/2. 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 mins. Leave until cold.
Place the bay leaves, coriander seeds, chilli and garlic cloves in the base of a large seal-able 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.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.