Yesterday I bought two small boxes of cherry tomatoes. I only really needed one, but one packet had yellow tomatoes that I hadn’t had in ages so thought I’d give them a go. Today I realised that I wouldn’t be able to use all the tomatoes in time as I’m traveling for the next few days. Poor planning on my part! Rather than let them go to waste I decided to oven dry them and mix them with some leftover rocket and pesto, and make a pasta that I could store in the fridge for when I return home. A very simple method for prolonging shelf life. The recipe;
- Cherry tomatoes (I had about 20 or so)
- Olive oil
- Sea salt
- Garlic cloves (if you wish)
All you have to do is cut the tomatoes in half, mix with some olive oil and seasoning then place on a tray in the oven. The oven should be set to the lowest temperature. Leave them in for a couple of hours allowing the water to evaporate and the flavours to intensify. Then put some pasta on the boil, drain, add the rocket, pesto and tomatoes. Delish!