Dried tomatoes in olive oil

Ingredients for 1 servings:

• 2 kg tomatoes, plum tomatoes
• e.g. basil, dried or fresh
• e.g. oregano, dried or fresh
• 1 bulb(s) garlic, peeled
• n. B. Salt
• n. B. Olive oil, cold pressed
• possibly herbs, Mediterranean, of your choice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 hours; Total time approx. 12 hours 25 minutes

Wash the tomatoes and pat dry (or let them air dry), halve them, remove the stems, and place them cut-side up on a large board or platter. Season with salt and sprinkle with basil and oregano. If you like, you can of course also use other Mediterranean herbs (e.g., thyme, rosemary, sage, etc.). Place them cut-side up on the dehydrator’s sieves and let them dry over medium heat until the tomatoes are completely dry but still soft. If you don’t have a dehydrator, you can also use the oven! Now place them in the prepared twist-off jars. If desired, add garlic cloves and pour cold-pressed olive oil over them up to the rim. Don’t place the tomatoes all the way to the rim, as they will swell slightly in the oil and the oil could run out of the jar. This is a good idea. The tomatoes must be completely covered with oil! Tastes delicious on cheese sandwiches, on cold platters, and with all Mediterranean dishes, white meat, and especially fish! Makes 3 x 200 ml glasses.