Oven-Dried Tomatoes with Balsamic Toffee

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Oven-Dried Tomatoes with Balsamic Toffee

 

 

1.5 kg (3 1/3 lb) Roma tomatoes

1 1/2 tablespoons (6 tsp) olive oil

3/4 cup white sugar

1 1/2 tablespoons (6 tsp) balsamic vinegar

salt and pepper

 

 

1. Preheat oven to 100 C (210 F). If you have a fan-forced oven, use

the fan to help the tomatoes dry out more quickly.

 

2. Place wire racks over 2 large baking trays. Cut tomatoes in

quarters lengthways. Use a knife to remove seeds. Place tomatoes, cut

side up and in a single layer, on wire racks. Drizzle with oil and

season with salt and pepper.

 

3. Cook tomatoes for 1 hour. Swap trays over and cook for 45 to 60

minutes or until tomatoes are semi-dried. Transfer tomatoes to a

shallow ceramic baking dish. Increase ovento 160 C (320 F).

 

4. Place sugar in a small, non-stick frying pan over low heat. Cook,

tilting pan back and forth, for 5 to 8 minutes or until sugar has

dissolved and turned to toffee. Remove from heat. Add vinegar (take

care, as it might spit). Return to low heat. Cook, stirring, until

toffee dissolves again.

 

5. Pour hot balsamic toffee over tomatoes. Return to oven. Cook for 30

minutes or until syrup has reduced and thickened slightly. Remove from

oven. Set aside to cool. Transfer to a sterilised jar. Refrigerate.

 

 

Makes 3 cups.