We make this in the summer months when our little organic veggie garden is gifting us with waaaay too many tomatoes to eat. It's the perfect fun-in-the-kitchen project for when you want to spend a lazy day at home (because you will need to stick around to check on things!). And the whole house will smell DIVINE!
As the tomatoes dry they will shrink, but at our house a few tomatoes go "missing" every time the oven door is opened. So we always end up with a much smaller amount than we anticipate!
Tomatoes, cut into segments (in this recipe we have used egg tomatoes and cut them in half)
4-6 cloves of garlic, sliced
Set your oven to its lowest setting*
Toss tomatoes and garlic in a little olive oil then spread out on a baking tray.
Place tray in oven and leave to "dry" for several hours, until they have reached the desired consistency.
Use immediately or store in an airtight jar filled with olive oil in the fridge for up to 3 weeks.
* If your oven's lowest setting is too hot, you can open it a crack, or use a dehydrator.