Oven "Sundried" Tomatoes

 I love the Mediterranean flair that sundried tomatoes gives to any dish, but the cost of a small 240g packet in our local stores with barely a handful of tomatoes in, sent me on yet another culinary adventure to make my own.

Most recipes advise the use of cherry, mini plum or cocktail tomatoes but I personally preferred just using ordinary salad tomatoes. The "drying"  time for larger tomatoes is much longer, so if you want a quick batch use the smaller tomatoes.

I prefer olive oil, but  you can use other cooking oils. The flavour of tomato and herb infused olive oil is so lovely, so not a drop is wasted when making this home version of  oven 'sundried' tomatoes.

Enjoy!