Tomatoes in Oil
Description
A preservation recipe without unnecessary complications. For tomatoes in oil, choose ripe, firm, fleshy, small fruit. Since this is an Italian dish, use olive oil. Regular, well-refined sunflower oil will also work well here. Preparing the ingredients for drying takes little time, but the process itself is very long. You will be pleased with the result, I guarantee it. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the tomatoes, cut out the stem scar, and slice into wedges. Line a baking sheet with parchment paper and arrange the sliced tomatoes on it.
- 3
Step 3
Season the tomatoes with salt to taste.
- 4
Step 4
Sprinkle with herbes de Provence.
- 5
Step 5
Place the baking sheet in the oven. Dry the tomatoes at 100°C with the oven door slightly ajar. The process will take 6–7 hours in a conventional oven. If your oven has convection, it will take much less time.
- 6
Step 6
Sun-dried tomatoes should be soft, not dry, but no juice should run out of them. Gradually fill the jar with sun-dried tomatoes, alternating them with garlic. If desired, you can also add various dried herbs: rosemary, basil, oregano.
- 7
Step 7
Fill the jar of tomatoes with vegetable oil.
- 8
Step 8
Seal the jar with a lid and store the tomatoes in oil in the refrigerator.
- 9
Step 9
These tomatoes will keep in the refrigerator for up to a year.