Aga Sundried Tomato

Aga Sundried Tomato

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Course Aga, Side Dish
Cuisine Irish
Servings 1 jar


  • 250 g tomatoes quartered ( or halved for cherry tomatoes)
  • spray oil or oil
  • 2 tbsp mix herbs
  • 2 garlic cloves
  • Salt and pepper


  • In a bowl, place the sliced tomato, mixed dry herbs, salt and pepper and spray with oil. Gently toss to coat the seasoning over the tomatoes without breaking them out.
  • Place the sliced tomatoes on a baking tray in an even layer. Add the garlic cloves whole. Those will help give extra fragrance to the tomatoes.
  • Place in the simmering oven, and leave them for 5-8 hours depending on the tomatoes until shrivelled and dried out but still have a little flexibility.
  • The type of tomatoes will affect the cooking time, the larger and juicier the tomatoes are, the longer they will take to dehydrate.
  • Remove from the oven and transfer in a jar and cover with oil to preserve for about a month in the fridge.
  • The ovendried tomatoes can be frozen too. They also are delicious blended into a red tomato pesto with some garlic, pinenuts, lemon, oil and parmesan!
Keyword Aga cooker, chutney, dressing, preserve, relish, tomatoes

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