Ingredients
4 cups cherry tomatoes
1 tsp SIDS SALT & PEPPER
Rice bran oil, for storing, if desired
Directions
Preheat the oven to 107°C. Line two baking trays with oven paper.
Rinse the tomatoes and pat dry.
Slice lengthwise and place on the baking trays, seed side up. Pat the tomatoes with a paper towel to absorb some of the juice. Sprinkle with SIDS SALT & PEPPER.
Bake in oven until dried and deep red - about 5-6 hours.
Check the tomatoes regularly after the 4 hour point. They will look wrinkled, dried and rich red. Some of them may dry faster than others, so you can remove those so they don't get burnt. Once they are all dried, dark red and wrinkled, remove the pan from the oven. Let cool completely.
Store in a plastic bag in the refrigerator, or in a glass jar in some oil, about 3-4 tablespoons. They can be stored safely for about a month in the refrigerator. Makes about 1 cup of dried tomatoes.
