Ingredients:
- 5 kg of oblong tomatoes
- olive oil
- 3 cloves of garlic
- 1.5 tablespoons of vinegar
- Basil
- Thyme
- Oregano
- Salt
How to make sun-dried tomatoes?
Peel the garlic and cut into thin slices.
Wash the tomatoes under running water, dry them with a cloth and cut them in half lengthwise. Hollow them out.
Gently sprinkle salt on each half. Place the tomatoes on a baking sheet lined with baking paper.
Preheat the oven to 70°C and turn on the convection function. Then put the tomatoes in it and dry with the door open. You can remove the tomatoes when they are dry and have wrinkled edges.
Put them in a bowl, add herbs, salt, vinegar, garlic and mix everything thoroughly. Put the mixture in the jars up to about 3/5 of the height.
In a frying pan (you can use GRANITEX pan), heat the olive oil and then pour it over the tomatoes. After closing the jars, put them upside down to cool.
You can eat sun-dried tomatoes the very next day.
