In this Indian Summer weather, some dried tomatoes with pomegranate molasses / syrup, seems perfect, especially when eaten with thick thick yoghurt. Also perfect but a little different are dried tomatoes with sumac. Drying tomatoes concentrates the sugars, and this makes them a perfect foil for pomegranate or sumac.
Semi Dried Tomatoes with Pomegranate
Prep time: 5 mins
Cooking time: 5 hours or more
Makes:500g, or double the recipe for a kilo of dried tomatoes
1kg small roma or vine-ripened tomatoes
50ml olive oil
1 Tblspn pomegranate molasses
sea salt and freshly ground black pepper
Set the oven to 50C.
Cut the tomatoes in half, either across the fruit or lengthwise. Place them in a shallow baking dish.
Whisk the oils and pomegranate molasses together and lightly brush each tomato with the mixture. Sprinkle each tomato with pepper and salt.
Place in the oven and bake for 5 hours or more, until the tomatoes have shrunk and shrivelled. Remove from the oven and cool.
The tomatoes will last 10 – 14 days if kept covered in the fridge.