Semi oven dried tomatoes.

I prefer semi dried tomatoes to fully dried ones. They are much more flavorful than the often leathery and chewy dried tomatoes. In a salad they are unbeatable, with pasta unforgettable and as a crostini for apero with a glass of wine , just delightful. I don’t give quantities in this recipe, it depends on how many tomatoes you have on hand. I used tomatoes from our potager which is bountiful at the moment. So come on, make your summer linger a bit longer and dry some seasonal tomatoes, from your own vegetable patch or from the market!


  • plum or roma tomatoes
  • salt and pepper
  • olive oil and sunflower oil
  • dried provencal herbs
  1. Preheat the oven to 130 degrees C.
  2. Line baking trays with baking paper.
  3. Wash and dry the tomatoes, cut in half and remove the seeds.
  4. Place the tomatoes in rows, cut side up on to the baking trays.
  5. Drizzle with olive oil and season with salt and pepper.
  6. Bake for about 2 hours or until the tomatoes start to curl up at the sides. Turn the heat down to 100 degr C and bake for another hour. Keep an eye on the tomatoes from now on so they don’t burn.
  7. Remove from the oven, leave to cool and add tightly packed to glass jars with lids and fill with olive oil or a mix of olive oil and sunflower oil, Store in fridge. ( Will keep for about 2 weeks) Use the oil for cooking or vinaigrette.

In the potager.

Tomatoes from the potager.

Wash and dry the tomatoes.

Cut the tomatoes in half lengthwise and remove the seeds.

Place cut side up onto baking tray.

Sweet-sour preserved lemons

A wonderful way to use lemons in winter…in soups, chicken tagines, lamb tagines, stews, ragouts, oven-bakes dishes, sambals. I also use the skin, finely chopped in salads. Not too mention how beautiful it looks in the pantry, or on a buffet or kitchen dresser..


  • About 10 lemons, organic if possible, depending on the size of your jar
  • 400 ml sugar
  • 125 ml coarse salt
  • 1 tablespoon of turmeric
  • 1 teaspoon of chilli powder(optional)
  • fresh lemon leaves
  1. Wash the lemons well under running water and cut them into quarters.
  2. Mix the salt, sugar, chilli powder and turmeric together and roll the quarters in the mixture until well covered.
  3. Layer the lemon quarters is a sterilized jar and sprinkle each layer liberally with the sugar mixture.
  4. Add the lemon leaves and fill the jar with the lemon quarters and sugar mixture until full.
  5. Store in a cool and dark place, turning the jar upside down every day. Store for about a month before using.
  6. The lemon juice and sugar mixture will eventually form a brine.
  7. If preferred, you can omit the sugar and spices, keep the lemons whole, prick them with a fork and layer the whole lemons with the coarse salt.

Recipe adapted from Rainbow Cuisine by Lannice Snyman.


This is an entry for A spoonful of Christmas, hosted by Zlamushka from Zlamushka’s spicy kitchen.