Personally, I prefer Sunblush tomatoes. These babies are semi dried and removed from the heat at the half way stage resulting in a less chewy and instead a more plump and semi juicy tomato. They have an intense sweet summer flavour that will have you hooked from the minute you taste them. Try them with bread, cheese (especially goat's cheese), salads, pasta, sauces, or as part of an Antipasti.
Sunblush tomatoes are still largely undiscovered. However, they are available from good delicatessens at specialty supermarkets. Available for a small fortune that is! So skip the trip and make them yourself with these very cheap and very simple ingredients.
Although this recipe requires that you use a rather large amount of tomatoes, you will actually only end up with about 1 to 1- 1/2 cups of the finished product. However, because they posses so much flavour you won’t need to use as many at a time as you would regular tomatoes.
You will need:
2lbs of cherry tomatoes (about two punnets)
3 tbls olive oil
2 tsp kosher salt
1 heaped tsp dried thyme
1/4 heaped tsp caster sugar (superfine)
Preheat oven to 225 F
Cut tomatoes in half and arrange cut side up on a large baking tray lined with a baking mat or parchment paper.
Drizzle over the olive oil and then sprinkle evenly with the salt, sugar and thyme.
Place in the preheated oven and leave for at least 4 hours. The finished tomatoes should be somewhat dry but still a little juicy. They should look like this when they are done.
When ready, spoon the tomatoes into a sealable container with any remaining oil. Top up with a little extra olive oil if desired. They will keep in the fridge for up to two weeks, although being as delicious as they are it is impossible to keep them around for that long! Enjoy!