Tag Archives: semi-sundried tomatoes

How to make semi-sundried tomatoes

semi-sundried tomatoes

At chef school I learned how to make sundried tomatoes and once I realised how simple the process was I wondered why I ever paid 3 pounds for a 100 gram pot. That’s supermarket blind robbery!

These tomatoes don’t last long though, mostly because you will devour them straight off the baking tray, but here are two ways you can create a meal with them:

1. As an appetiser with mozzarella, fresh cherry tomatoes and balsamic vinegar

2. In your next ragout  (that’s what we commonly call bolognese)

semi-sundried tomatoes

What I love about recipes like these it that it makes you look like a kitchen ninja when secretly it requires no fancy chef skills at all.



2 punnets of cherry tomatoes

1 tablespoons Rosemary

2 crushed garlic cloves

Olive oil

2 tablespoons Sea salt

1 teaspoon Pepper

3 tablespoons Parsley

1 tablespoom Sugar


Preheat oven to 140 degrees Celsius

1. Line an oven tray with baking paper and chop each cherry tomato into fourths

2. Combine olive oil, two crushed garlic cloves, pepper, rosemary and chopped parsley together

3. Drizzle marinade over the tomatoes

4. Sprinkle salt and sugar over the tomatoes

5. Cook tomatoes in the oven for 1.5 hours and then leave the tomatoes in the oven with the door cracked open for another 40 minutes