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SEMI-DRIED TOMATOES IN OLIVE OIL
Don’t let your bountiful summer tomato harvest go to waste! This is a great way to preserve tomatoes and intensify their delicious flavours.

SEMI-DRIED TOMATOES IN OLIVE OIL

Ingredients

16 large Roma tomatoes
NOMU Sea Salt and Black Pepper
3 tbsp chopped fresh thyme
2 tsp NOMU One for all Grinder
NOMU Extra Virgin Olive Oil, for preserving

Directions

Preheat the oven to 140˚C.

Quarter the tomatoes lengthways and lay skin side down on a baking tray. Sprinkle each piece of tomato with salt, pepper, thyme and NOMU One for All. Place in the oven and roast for 3 – 3½ hours, checking occasionally that the tomatoes are not burning around the edges.

Remove the tomatoes from the oven, place onto a cooling rack and allow to cool completely. Place in an airtight sterilized glass jar covered with Olive Oil and allow to marinate for 24 hours before using.

Ingredients

16 large Roma tomatoes
NOMU Sea Salt and Black Pepper
3 tbsp chopped fresh thyme
2 tsp NOMU One for all Grinder
NOMU Extra Virgin Olive Oil, for preserving

Directions

Preheat the oven to 140˚C.

Quarter the tomatoes lengthways and lay skin side down on a baking tray. Sprinkle each piece of tomato with salt, pepper, thyme and NOMU One for All. Place in the oven and roast for 3 – 3½ hours, checking occasionally that the tomatoes are not burning around the edges.

Remove the tomatoes from the oven, place onto a cooling rack and allow to cool completely. Place in an airtight sterilized glass jar covered with Olive Oil and allow to marinate for 24 hours before using.

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