Slow-baked tomatoes

This is a useful way of using up a large harvest of tomatoes or that special end-of-the-day clear-out from the local market. Once they're semi-dried you can eat them as they are, pickled, stored in olive oil or even preserved in a sweet stock syrup. If you preserve them in oil you can blend or chop them into a pasta sauce or serve them as antipasti. If pickled they are perfect with Italian or Spanish cheeses and delicious with a Welsh rarebit or melted taleggio on toasted focaccia.

¹Olive oil

PickledSweet tomatoes