- Trim the tops and bottoms
- Remove the seeds - run the knife around the inside/ seeds and remove them. This way the flesh should remain whole
- Lay the tomato flesh out flat on oven trays
- Sprinkle with maldon or Halen Mon salt, pepper and olive oil. Not too much salt - because as they dry, they reduce in size, so the salt will be more intense.
- You can dry overnight in the oven at 50 oC, in a drying oven of an aga, or (if you're in a hurry) in a normal oven at 150 oC for an hour - an hour and a half, turning the tray round half way through so they don't burn. Keep the door slightly ajar, so steam is allowed to escape.
Done like this above they are great in terrines.
You can also just slice them quite thickly and dry them in the same way - great for salads, pasta, fish pie, and so many other uses.
The middles and ends, shown above can be cooked down to become tomato sauce (the universal kitchen sauce) or ketchup. Or use them raw to make gaspacho.