Sun-dried tomatoes with basil
Description
The appetizer is quick and easy to make. I'll explain in more detail below. Serve the appetizer with the meal.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the tomatoes, then cut them into 2–4 pieces. My tomatoes are large, so I prefer to cut them into quarters.
- 3
Step 3
Place the tomatoes cut-side up on a baking sheet. Season with salt and sprinkle with herbes de Provence. Dry in the oven at 100°C with the door slightly ajar. This takes 12–14 hours, depending on the size of the tomatoes.
- 4
Step 4
Check the readiness of the dried tomatoes by pressing on them; they should not release liquid but should remain soft. At this stage, you can cut off the tomato stems with scissors.
- 5
Step 5
Next, dissolve the wine vinegar in boiling water and cook the tomatoes in this marinade for 2–3 minutes.
- 6
Step 6
Then place on a paper towel and pat dry to remove moisture.
- 7
Step 7
Pour a little oil into the bottom of a clean sterilized jar. Add peeled garlic and a couple of fresh basil leaves.
- 8
Step 8
Next, layer the tomatoes, garlic, and basil. Pour in olive oil so that it completely covers the sun-dried tomatoes. Let stand for at least 1 week.
- 9
Step 9
Sun-dried tomatoes with basil are ready.