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1
Preheat the oven to 200 to 225F.
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2
Cut the tomatoes in half around their middles and scoop out the seeds with a teaspoon.
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3
Put the tomatoes, cut sides up, on a wire rack with a baking sheet underneath to catch any drips.
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4
Sprinkle a few grains of salt and sugar on each cut tomato half.
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5
Leave for 10 to 15 minutes for the seasoning to begin to permeate the tomato flesh, then turn the tomatoes so their cut sides face down on the rack.
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6
Set the rack of tomatoes atop the baking sheet in the oven and leave them to dry for 6 to 10 hours; the drying time will depend on their size and juiciness.
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7
The tomatoes are ready when they are dry to the touch but still a little plump and fleshy.
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8
Theyll have reduced by about 90 percent, and the total weight after drying will be about 7 ounces.
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9
Dont let the tomatoes dry until they become brittle.
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10
Remove from the oven and allow to cool, then transfer to a shallow dish.
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11
Pour the vinegar over the tomatoes, cover, and let stand for about 30 minutes.
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12
Pack the tomatoes into sterilized jars (see p. 21) to within 3/4 inch of the top of the jars.
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13
Distribute the vinegar between the jars and then cover the tomatoes completely with the oil, tapping the jars to expel any trapped air.
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14
Seal with lids (see p. 22).
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15
Store in a cool, dry place and use within 4 months.
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16
Once opened, store in the fridge, always make sure the tomatoes are fully covered with oil, and use within 6 weeks.
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17
Use half balsamic and half white wine vinegar if you prefer.
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18
A tablespoonful or two of finely chopped preserved lemons (p. 118) is a flavorful addition.
