Simple tips for smart food…
For oven-dried tomatoes, preheat the oven to 120°C. Slice the tomatoes and place them on a foil-covered oven tray. Sprinkle with fresh thyme and season to taste. Drizzle with olive oil and dry in the oven for about 4 hours or overnight. Store covered with olive oil and herbs of your choice in an airtight container.
To sun-dry tomatoes, wash and wipe firm ripe tomatoes. Cut out the stems and slice in half lengthways. Scrape out all the seeds without removing the pulp. Line a tray with kitchen towel and place the tomato halves cut-side down on the tray. Place the tray on bricks to allow the air to circulate under the trays. Leave the tomatoes in direct sunlight for about 3 days. Turn the tomatoes over for a further 2 days. Once the tomatoes are dry store them covered with olive oil and herbs of your choice in an airtight container.
