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Sounds like a yummy way of doing them.I did a batch at the weekend. My way was halved a load of plum toms. Place them on a cooling rack and sprinkle each half with a little sea salt. Place in the oven at about 50' (I used the fan as it did the job nicely) for 6 or so hours. Remove the plump, sweet, not dry, but dry :-\ toms from the rack, put into sterile jar, fill with oil and seal. My book says they will keep for 6 months, but I am sure they will last longer.....however, I have used lots already! They are delish smeared over toast!!
helpam using a gas oven and don't know how to work out temp etc from electric.What gas mark and for how long?