by Christine Perkin
SEMI DRIED TOMATOES
2kg small roma tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons sea salt
Preheat oven to 120C/100C fan-forced. Line two large baking trays with baking paper. Place a wire rack onto each tray.
Cut tomatoes in half lengthways. Using a small sharp knife, remove core and seeds. Place on prepared racks, skin-side down. Sprinkle evenly with oregano, thyme and salt. Season well with pepper.
Bake tomatoes for one and a half hours. Turn. Bake for an hour. Turn tomatoes. Bake for a further four hours or until tomatoes have collapsed and dried out, swapping trays on shelves after two hours. Stand for 30 minutes to cool.
Transfer to an airtight container. Pour over enough oil to cover tomatoes. Seal. Refrigerate and use within two weeks.