Dried Tomatoes in Olive Oil

Wash the tomatoes, dry them and cut them in half so that the halves still hang together.

Dry the tomatoes (in a split-open oven or in a dehydrator), but they must still be a little soft inside.

Peel the garlic and cut into slices or sticks. Dry them as well, but they need less time than the tomatoes.

Wash and shake dry the thyme and oregano and let them dry as well. The herbs need the least amount of time to dry.

Mix the dried herbs and garlic in a bowl with salt.

Layer the tomatoes in boiled dry jars, add a tsp of the spice mixture on top when halfway through, continue with tomatoes and finish with the herb mixture.

Finally, pour olive oil (make sure it’s really good quality) over the finished jars, making sure everything is covered in oil (important for shelf life). Leave to infuse for at least 3 weeks.

Preparation Tip:

Dried tomatoes in olive oil can be stored in a dark and cool place for at least 1 year. When the tomatoes are eaten, the flavored oil can be used wonderfully, for example, in salads!

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