Believe it or not this is my interpretation from a Japanese recipe by Nobuyuki Matsuhisa

Select ripe small/medium sized tomatoes still on the vine. In our case I used Midi Plum Tomatoes, (Italy), and Dutch Round.

METHOD
1. Preheat the oven to 100ºC. Peel the tomatoes by cutting a shallow X in the bottom and slipping them into a pot of boiling water for a few seconds. This loosens the skin so that it slips off easily. Keep the stem caps attached, if possible. Bake on a cooking sheet for 3 hours.
2. Remove from the cooking sheet and dry for around 6 hours in a well-ventilated place. Store in a refrigerator until ready to use

SERVING SUGGESTIONS
They are great served up with Buffalo Mozzarella and basil. They could be served on croutons of bread, like Bruschetta, drizzled with olive oil. I’ll also be serving them up this summer with a bowl of olives and freshly grated Scottish garlic as nibbles before the great Aussie BBQ.

Ian Bird
Slow Food Oxon
April 2005