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Sun-Dried Tomatoes      Veg    CD    ACC


Vegetarian   Vegetable Cold  Accompaniment   Pickles   Preserve  Preserves Preserving



Fresh Plum Tomatoes

Rock Salt

Fresh Rosemary Sprigs

Dried Chilies (optional)




1. Preheat the oven to 80C, 175F. Wash, halve and seed the tomatoes. Place on racks and bake for 16 to 18 hours until wrinkled and dry.


2. Prepare the jars (see notes below)


3. Sprinkle a thin layer of rock salt in the bottom of each jar and pack in

the tomatoes to within 2.5cm/1 inch of the tops.  Cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Cover, seal and label (see notes below).


Notes:    see also General preparations


Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.


Filling the jars  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid to within 1cm/ inch of the top, making sure the vegetables are completely covered with the liquid. Immediately cover with a waxed disc (wax side down) and a cellophane cover over the top then cover with a screw top lid.


Storage Store in the refrigerator










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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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