0 Make your own SEMI DRIED TOMATOES

These were a hit with our entire family....

You will need-

• 1.5 kilos of Tomatoes
• Extra Virgin Olive oil
• 4 teaspoons of Caster Sugar
• 2 Garlic Cloves finely chopped
• Thyme 2-3 sprigs (stems)

1. For each tomato, cut the core a couple of Cm's out of top and then put a cross with a sharp knife across the bottom of each tomato.
2. Put the tomatoes into a pot of boiling water for 20 seconds then lift them out into a bowl of cold ice water (you can put ice cubes into a big bowl of cold water).
3. Now you can pull the skins off easily- the hot/cold water trick helps this.
4. Cut the tomatoes in half through the centre- so horizontal if tomato is sitting upright.
5. Place on a non stick tray and drizzle some extra virgin olive oil over the top of all tomatoes, sprinkle on salt and pepper to season.
6. Sprinkle over caster sugar and then finely chopped garlic cloves.
7. Roughly tear apart a couple of sprigs of thyme and sprinkle over last.
8. Cook on low heat in the oven at 120 degrees Fahrenheit (50 degrees Celsius) for 3-4 hours. They will cook down to about half their size.
9. Once you take them out of oven, leave them to totally cool and then place in a jar or container and drizzle over some extra virgin olive oil.

These will keep for 2-3 weeks in the fridge.

They are perfect for-

• a snack on their own
• on some dried biscuits
• thrown through a salad
• on toasted Turkish bread with brie and rocket
• added to a pasta dish.

Hint: The skin is removed to stop tomatoes from being tough.

 PLEASE NOTE: THIS RECIPE IS FOR ADULTS TO COOK, not children.