Recipe: Semi-Dried Tomatoes.

This is SUUPER easy to make and super versatile; add to pasta, sandwiches, or eat with brie cheese and crusty bread. Yum.

You will need:
~ Tomatoes - any sort, and as much as you want.
~ Thyme and/or Rosemary - again, as much or as little as you want. I suppose you could use basil, oregano, etc. For about 2kg of tomatoes I used ten big sprigs of rosemary from our garden. Use dried if you can't get fresh.
~ Garlic - mince finely or it'll burn. I used almost a whole globe for 2kg of tomatoes, but you can use as little as one or two cloves.
~ Olive Oil
~ Salt - about 1tsp per kilo
~ Sugar - about 2 tsp per kilo
~ Boiling water
~ Iced water

Method:
1. Preheat oven to 100-120 degree Celcius.
2. Wash and de-core tomatoes, score a cross lightly into the bottom.
3. Place tomatoes in boiling water for 20 seconds, then place into iced water.
4. Peel tomatoes and slice in half.
5. Finely chop herbs and garlic, combine with salt and sugar and cover with olive oil. Stir.
6. Arrange tomatoes on baking trays and smother each with the oil mixture - about 1-2tsp for each tomato half.
7. Put in oven and forget about it.
8. Bottle with any oil on the tray. Cover with more oil if necessary.
9. Will keep for 2-3 weeks

How long do I cook them for? The tomatoes won't do anything for at least two or three hours. I normally take them out after four or five hours, mostly out of impatience. They're good and cooked by then, but still juicy. Some people leave it overnight. Be careful oven is not too hot because garlic and herbs can burn. Tastes best when slow cooked in a slow oven.