Tomatoes / Tomahtoes in a jar

Making conserves enables us to eat Summer veggies in the Winter which is rather nice when you want to be able to eat in a varied way without compromising on the seasonality of your buying. This year is the first time we’re actually putting more thought to this and planning ahead! So here’s our first attempt at drying tomatoes (or is it tomahtoes?!)

2 jars

• 2 small baskets of cherry tomatoes

• Dried oregano

• Olive oil (as much as you need to fill the jars)

• Fresh basil

• 2 garlic cloves

We used cherry tomatoes for this since that was the kind they still had the most of over at Reynard Biotop. Normally when we dry stuff, we use a dehydrator but since most of you probably don’t have that at home we used the oven to see if it works and it does! So this takes quite a lot of time, or at least passive time since the oven is doing the drying for you! So cut the tomatoes in two and put them on a baking tray in the oven at 40 degrees. Leave them in the oven for around 6-9 hours (don’t forget to check them from time to time!). The amount of time it takes for the tomatoes to dry depends on their size and the humidity of the air. But you’ll see when they’re dry enough


When the tomatoes are dehydrated, sprinkle them with the dried oregano and add them to the jars with the fresh basil, olive oil and garlic. Let them absorb the oil etc for a while before eating and voilà

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