"Sun" dried tomato

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Ingredients:

1 kg pomodori

salt

1 teaspoon black pepper

2 tablespoons oregano

1 tablespoon basil

3 garlic cloves

+/- 250 ml olive oil

extra:

oven

baking sheet(s)

500 ml jar with cover

Preparation:

© Janneke's Recipe pages - recipe cannings vegetable

Peel the tomatoes. Quarter in the length, remove seeds and place in 1 layer on a baking sheet. Season with salt, ground pepper, half of the oregano and half of the basil.

Place the sheet(s) in a baking oven of 130°C/270°F (fan oven 120°C/250°F). Turn the tomatoes after approximately an hour. Dry for 2.5-3 hours until the tomatoes are firm.

Sterilise the jar(s) and fill half with the oil. Add the pressed garlic and the rest of the oregano and basil. Put the sundried tomatoes in the jar and fill up with oil till the sundried tomatoes are completely covered. Put the jar for at least a day in the fridge.

You can keep the sundried tomatoes 2 weeks without oil in an airtight jar.