Dried tomatoes in olive oil

Ingredients for 1 servings:

• 20 tomatoes
• salt and pepper
• 6 tbsp white wine vinegar
• 4 tbsp water
• 10 garlic cloves, fresh, peeled
• 1 handful of thyme, fresh
• 500 ml olive oil, cold-pressed

Instructions

Working time approx. 1 hour; Rest period approx. 30 days; Cooking/baking time approx. 11 hours; Total time approx. 30 days 12 hours

for 4 glasses as a supply

Jars with rubber and swing tops like the one in the photo are suitable, but other jars with a sealing ring or jars with twist-off lids will also work. Preheat the oven to 75-80°C. Halve the tomatoes, remove the seeds, and season with salt and pepper. Spread them evenly on a baking tray and let them dry in the oven for at least 10-11 hours, preferably overnight. Place the white wine vinegar and water in a saucepan, add the dried tomato pieces, and bring to a boil briefly. Then turn off the heat and let everything sit for a while. Drain the tomatoes, then wipe the surface of the tomatoes until the surface is completely dry. Now put the tomato pieces, the peeled and chopped garlic cloves, the washed and finely chopped thyme, a little salt and pepper in a bowl and mix well. Divide evenly among the jars and then fill the jars to the top with extra-virgin olive oil. Seal the jars and let them mature in a cool, dark place, such as the cellar, for at least a month. After that, the tomatoes can be used whenever you need them. The jars can be stored in the pantry or a cupboard. These tomatoes have a very intense flavor and can be used in many ways, such as in sauces, salads, soups, tomato pesto, tomato sauce for all pasta dishes…and much more.