Sun blushed tomatoes are an amazingly sweet and luxurious addition to any dish. They are fab in pasta dishes, salads, as a topping on home made pizzas and they make any sambo seem kinda fancy. Sundried have a much more severe taste, which personally i am not a fan off. Sun blush tomatoes are available from lots of delis but come with a hefty price tag so this way you get your own sun blushed tomatoes without the air miles. This is a great way to preserve tomatoes if you have a glut at the end of the summer season. Store in an air tight container in a little olive oil.
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| Cherry Tomatoes before sun blushing |
Method
- Preheat your oven to its lowest setting - 50o C. Cut the cherry tomatoes horizontally. Cut a cross diagonally in each half. Sprinkle with a little salt and pepper
- Place on a wire tray and place in the oven.
- Leaave the door ajar and dry out the tomatoes for 5 hours.
- Allow to cool and store in an air tight container in the fridge.
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| Sunblushed tomatoes |
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