Ovendried Tomato Purée
To make a standard sized jam jar (1 lb, 454 g) you will need 200g oven-dried tomatoes (from a kilo of fresh, plum tomatoes) baked with a sprinkling of herbes de provence.
Prep Time
Prep Time
  1. Put all the ingredients in a mini mixer and blitz them until they form a thick paste.
  2. You could add a handful of pitted, black olives to supplement the flavour.
  3. Spoon the purée into a sterilised jar and cover with a thin layer of extra virgin olive oil before sealing.
  4. Keep in the fridge for up to two months.
  5. Once opened, use within two weeks.
Recipe Notes

I particularly like to add a dollop to meaty ragus or you could spread some across a roll of puff pastry then top with sliced salami, grated gruyère and olives before baking in the oven for 20 minutes to give a crisp, flavoursome tart.