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Serves
US | Metric
Ingredients
  • 1 Punnet Cherry Tomatoes
  • 1 Punnet Baby Plum Tomatoes
  • Herbs: you can use any but fresh Marjarom, oregano, rosemary or thyme are all good. Which ever you choose chop it up.
  • 2 tbsps extra virgin olive oil, plus more when placing into jars
  • 2 tsps sea salt
  • 2 tsps sugar
Sun-blushed Tomatoes Sun-blushed Tomatoes
Sun-blushed Tomatoes

I love sun-blushed tomatoes, they are sweet and soft, can be eaten on salads, in pasta dishes or just on their own with bread. You can also use the tomato oil in dressings or sauces for extra flavour.

Prep 10 minutes
Total 2 hours
  • Preheat oven to 100℃  degrees.
  • Cut the tomatoes into half and spread onto baking trays, sprinkle over the herbs, salt and sugar and drizzle over olive oil and mix well.
  • Place into the oven and turn the heat down to the lowest, mine was set at 50℃ degrees.
  • Leave in the oven for a few hours or until the tomatoes are wilted.
  • I ended up turning the oven off and leaving them in overnight and in the morning they were perfect.
  • Using sterilised jars place the cold tomatoes in and then top up the jar with oil.
  • Seal this tightly, I cut a round circle out of some parchment paper and sat on the top of the jar before screwing on the lid.
  • Once opened it can be kept for approx 2/3 weeks, I keep mine in the fridge.
Sun-blushed Tomatoes Sun-blushed Tomatoes
Sun-blushed Tomatoes

I love sun-blushed tomatoes, they are sweet and soft, can be eaten on salads, in pasta dishes or just on their own with bread. You can also use the tomato oil in dressings or sauces for extra flavour.

favorite
print
rate
Prep 10 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 1 Punnet Cherry Tomatoes
  • 1 Punnet Baby Plum Tomatoes
  • Herbs: you can use any but fresh Marjarom, oregano, rosemary or thyme are all good. Which ever you choose chop it up.
  • 2 tbsps extra virgin olive oil, plus more when placing into jars
  • 2 tsps sea salt
  • 2 tsps sugar

  • Preheat oven to 100℃  degrees.
  • Cut the tomatoes into half and spread onto baking trays, sprinkle over the herbs, salt and sugar and drizzle over olive oil and mix well.
  • Place into the oven and turn the heat down to the lowest, mine was set at 50℃ degrees.
  • Leave in the oven for a few hours or until the tomatoes are wilted.
  • I ended up turning the oven off and leaving them in overnight and in the morning they were perfect.
  • Using sterilised jars place the cold tomatoes in and then top up the jar with oil.
  • Seal this tightly, I cut a round circle out of some parchment paper and sat on the top of the jar before screwing on the lid.
  • Once opened it can be kept for approx 2/3 weeks, I keep mine in the fridge.