Oven Baked "Sundried" Tomatoes

_Method:

1. Cut the tomatoes into quarters. Use a spoon or knife to scoop out the centres. Save the centres in the freezer to add to your next batch of stock or pasta sauce.
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3. You can leave the tomatoes in quarters or slice them into strips (not too thin, as they will shrink in size). Medium-sized strips will cook faster than tomato halves or quarters.
4. Place the tomatoes onto a nonstick baking tray and sprinkle with a little salt. Bake at 125 degrees Celsius for 2 – 2.5 hours. Cooking time may vary depending on the size of the tomatoes. Check on them often in the final 30 minutes of cooking. The tomatoes should not brown but should be completely dry and crinkly on the outside.
5. Add the now-dried tomatoes into an airtight container and cover with olive oil. Add dried herbs only for flavour.
6. You can use dried garlic, dried thyme, rosemary, chilli, oregano, or any dry herb that appeals to you.
7. When you have used up all the sundried tomatoes, don't throw the oil away! You can use the oil to cook with or use it in salad dressings; it will be full of flavour.

_{How To Store:}

Ensure the tomatoes are fully submerged in the oil. Store the container in a cool, dark place, such as a pantry or cupboard. The tomatoes will keep for up to several months if stored properly.

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