Lemony dried antipasti tomatoes with ginger and garlic

Ingredients for 5 servings:

• 10 tomatoes, ripe, to personal taste (I use Roma tomatoes.)
• 4 cloves garlic, fresh, medium-sized
• 1 piece(s) ginger root, fresh, walnut-sized
• 2 lemons, organic, peel of one and juice of the other
• Salt and pepper, freshly ground
• 5 tbsp brown cane sugar
• some olive oil to brush the baking paper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 45 minutes

Concentrated taste in Fiefhusen style

First, halve the tomatoes and remove the stems. Cut two cores into the tomatoes, essentially cutting them into thirds. It’s important not to cut the tomatoes all the way through, but only two-thirds. Place the tomatoes on the middle rack of a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for 15 minutes on a grill lined with parchment paper. Brush the parchment paper lightly with olive oil. Sprinkle a little salt over the tomatoes. Meanwhile, place the brown sugar in a bowl and grate the garlic, ginger, and lemon zest using a medium-sized grater. Mix everything thoroughly. Squeeze one lemon and set the juice aside. After 15 minutes, remove the tomatoes from the oven and place them on the rack. Gently flatten the halved, now slightly softened, tomatoes on the parchment paper using a potato masher, then gently press them flat with a potato masher until they approximately triple in size. If a lot of liquid has leaked out of the core, gently tilt the grill rack to drain it. Now lightly drizzle each tomato half with lemon juice, reserving the rest. Spread the mixture of cane sugar and grated ingredients evenly over the tomatoes. Reduce the oven temperature to 90 degrees C, and return the tomatoes to the oven for 2-3 hours. The time varies depending on the oven and the type of tomato. Drizzle a few drops of lemon juice over the tomatoes every half hour. The tomatoes are ready when their surface is no longer watery and any juice that has escaped from the baking paper has evaporated. Finally, grind a pinch of salt and pepper over them. Go easy on the pepper. Let the tomatoes cool down a bit and enjoy. I like them best served lukewarm with freshly baked ciabatta with great olive oil as a starter.