These tomatoes epitomise the bounty of the summer harvest and evoke true mediterranean flavours. The extra time spent fully dehydrating and semi-rehydrating in red wine vinegar ensures full flavour, good texture and extends the shelf life of the final product.

Ingredients

• 2 kg ripe tomatoes
• 1 cup olive oil
• 3 garlic cloves
• 1/2 cup red wine vinegar
• 1/2 cup water

Method

1. Cut the tomatoes in half and place on the Ezi Dri dehydrator tray, using a spacer to give a little extra height to accommodate the tomatoes.
2. Dehydrate at 55ºc for eight hours or until completely dry and leathery.
3. At this stage you can store the tomatoes as is in an airtight container to be used in stews and soups.
4. To make these marinated tomatoes heat 1/2 a cup of red wine vinegar and 1/2 a cup of water in a pot until boiling. Remove from the heat and add the tomatoes. Allowing to soak briefly (30 seconds or so). Remove the tomatoes from the vinegar solution and dry using a clean dry cloth.
5. Pack the tomatoes into a sterilised glass jar.
6. Heat the olive oil in a pot until simmering. Add the garlic and cook very gently until the garlic becomes golden and softens.
7. Allow the oil to cool slightly before pouring over the tomatoes.
8. Release any air bubbles using a clean knife and seal the sterilised lid.
9. Ensure all the tomatoes and garlic are completely covered with oil.
10. These tomatoes can be stored in a a cool dark place for 3-6 months. Use within 1 week of opening.