The summer glut of tomatoes is upon us. Here’s a way you can store some of that harvest for cooler months.
Tomatoes, especially cherry tomatoes.
Slice the tomatoes in half, lay on a baking tray with open edges upwards.
Drizzle with olive oil, and sprinkle with salt.
Place in a very low temperature oven, about 100°C, and leave overnight.
By the morning their flavour will be concentrated. Put some in your breakfast omelette, or your lunch salad, and the rest in the freezer in portion sized containers.